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!
- 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
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.
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.
Cut the meat into large pieces and add it and bones to the pan.
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.
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.
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.
Add the pasta to the broth and cook according to the instructions on the packet.
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.
I used grattoni pasta in this recipe but there are nearly 30 other types of soup pasta available. If you can't find grattoni, you can use orzo, farfaline, anellini, acini, filini or stelle to name just a few of the many. Alternatively you can also break spaghetti into small pieces.