This comfort food is great for autumn and winter suppers. This pasta is rich in protein and carbohydrates, it is nutritious for our bodies and our souls, our grandparents used this recipe as a cure-all solution. The base of this recipe is broth made from beef and chicken; it will be even better if you prepare it the day before and let it simmer on a very low flame.
Ingredients for 4/5 people
300 gr of Fresh Pasta
- 1kg beef bones
- 500 gr beef steak
- 400 gr chicken
- One celery stick
- One white onion and one brown onion
- One carrot
- One garlic clove
- Grana Padano or Parmigiano Reggiano to taste
- Parsley to taste
- Black pepper to taste
- Butter to taste
Prepare the bone broth by putting the vegetables and meat in a large pot of cold, lightly salted water, you can remove the skin from the chicken if you would like a lighter broth. The broth needs to simmer for a long time on a low flame; we would suggest at least 3 hours from when it begins to boil, then let it cool down slowly.
Pour the broth into a pot filtering away the fat that will have separated from the rest of the broth. Boil this broth and then add the pasta to cook in it. Once the pasta is ready, serve in a bowl with a generous amount of grated Grana Padano or Parmigiano Reggiano. Add parsley and pepper to your liking, and a bit of butter for an extra comforting dish.
Your ‘pasta fresca’ in bone broth is ready