"Smoked Marrow Bone Pasta"
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Smoked Marrow Bone Pasta

Course: Main Course
Cuisine: Italian
Author: An original recipe from Lavender and Lime


  • 15 mls olive oil
  • 1 red onion sliced
  • 10 marrow bones
  • 10 mls moked salt
  • 5 mls smoked paprika
  • 60 mls red wine
  • 1 tin whole tomatoes
  • 10 mls arrow root
  • Pasta for serving


  • Heat the olive oil in a heavy bottomed, lidded casserole dish or tagine
  • Sauté the onion until soft
  • Add the marrow bones and season with the salt and paprika
  • Once brown, add the wine and allow the alcohol to burn off
  • Add the tomatoes, reduce the heat, cover and simmer for 2 hours
  • Remove the lid and increase the heat
  • Remove the marrow bones, and break up the tomatoes
  • Add the arrow root and allow the sauce to thicken
  • Add your cooked pasta to the sauce and stir to coat
  • Serve with the marrow bones