Homemade beef broth with whole-wheat grattoni pasta
This tasting and warming beef broth with whole-wheat pasta is so perfect when the weather is terrible and you just can't get warm!
- Prep time
- 20 min
- Cook time
- 3 hr 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g beef shoulder
- 400 g stewing beef
- 400 g beef bones
- 2 stalks celery
- 2 carrots
- 1 onion
- 150 g fresh tomatoes
- salt (for pasta and to taste)
- 1 tsp black pepper corns
- 300 g soup pasta (I used whole-wheat grattoni )
Instructions
- 1
To prepare the meat broth, start by preparing the vegetables. Wash the carrots and celery. Then cut the carrots into chunks and the celery into large pieces as well.
- 2
Cut the tomatoes in half and peel the onion and cut it in half too. Put all the vegetables into a large pan with some peppercorns.
- 3
Cut the meat into large pieces and add it and bones to the pan.
- 4
Cover the meat with 3 liters of water and cook it over a medium-high heat for about 2 hours, until the broth is reduced by about half. Then add the remaining liter of water and cook for another hour over a low heat.
- 5
During this time it will probably be necessary to skim off any fat that comes to the surface. When it is ready the broth will be thicker and quite reduced.
- 6
Now you need to filter the broth to separate the liquid from the meat and vegetables: pour the liquid back into the pan and add salt to taste.
- 7
Add the pasta to the broth and cook according to the instructions on the packet.
- 8
Cut the cooked carrots and celery into small pieces and shred the meat and return to the broth. Serve once the pasta is ready with a dash of olive oil and a sprinkling of Parmesan if required.