Remembering Piccolo Pete’s with two recipes

July 15th, 2025

If you still think fondly of your times at the longtime Omaha institution, Piccolo Pete’s, you can listen again to the Dish Omaha episode celebrating its legacy. And you can replicate a couple of favorites from the restaurant in your very own kitchen, straight from Omaha’s Piccolo Pete’s chefs. 

Here are two authentic recipes for Piccolo Pete’s hearty marinara with its meaty richness, and their famous ultra-crispy hash browns. Mangia bene!  

Piccolo Pete’s Spaghetti Marinara 

Ingredients (serves 8) 

• ¼ cup olive oil 

• 1 lb beef shank bones (trimmed) 

• ¼ lb raw steak trimmings 

• 1 pork neck bone 

• 10 garlic cloves, finely chopped 

• 1 large yellow onion, finely chopped 

• ½ cup tomato paste 

• 3½ Tbsp sugar 

• 2 tsp celery seeds 

• 4 sprigs fresh basil 

• 3 (28oz) cans crushed tomatoes 

• 2 bay leaves 

• Salt & freshly ground black pepper, to taste 

• 1 lb spaghetti 

• Grated Parmesan, for serving  

Instructions 

1. Heat oil in an 8qt pot over medium high. Brown bones and trimmings (7–9 min), remove to a plate. 

1. Sauté garlic and onion in the same pot until golden (6–8 min). Add tomato paste, cook ~3 min to caramelize. 

1. Stir in sugar, celery seeds, basil, tomatoes, bay leaves, salt, and pepper. Return bones/trimmings, bring to a boil. 

1. Reduce heat and simmer until sauce is reduced by ~⅓ (about 1 hour). Discard solids, shred any remaining meat back into sauce. 

1. Cook spaghetti to al dente, drain, plate and top with sauce. Garnish with grated Parmesan. 

 

Piccolo Pete’s Signature Hash Brown 

Ingredients (serves 2) 

• 1 lb russet potatoes, peeled & coarsely grated 

• ½ tsp kosher salt (plus more when serving) 

• 5 Tbsp unsalted butter, melted & divided 

• Freshly ground black pepper

Instructions 

1. Rinse grated potatoes until water is clear. Squeeze out moisture and pat dry. Toss with ½ tsp salt. 

1. Heat 3 Tbsp butter in a cast iron skillet over medium. Press potatoes into the skillet, cook until edges are golden (18–22 min). 

1. Carefully flip hash browns using a plate, slide back into skillet cooked side up. Add remaining butter around edge, cook additional 12 min until golden. 

1. Serve hot, seasoned with more salt and pepper.