BROTH FOR TORTELLINI - THE RECIPE
Classic broth
How to make a rich broth
To get not only excellent but also abundant broth and be able to use it not only for soups but also for various kitchen uses, it is recommended to throw 5 kg of beef brisket and 2 kg of veal into the pot, then put it on the fire without a lid, being careful to skim thoroughly.
Combine the aromatics (four carrots, four celery ribs, two cloves of garlic, and a halved onion that has been slightly seared on the pan to give the broth a nice color).
The boiling must be done over low heat with the pot covered, so that the broth makes its typical gurgle.
After about two hours of cooking, the veal is removed and one or two chickens or the equivalent of poultry trimmings are added.
At the end, strain the broth through a cheesecloth laid over a container, remembering to remove the fat, both when hot and cold.
A broth for those in a hurry
Although it is well known that the hurry does not agree with good cooking, there is a way to get good broth in no time; a good broth for tortellini to make envy to those prepared according to all the culinary critiques.
Just get :
1 kg. of ground beef
a carrot,
a celery stalk,
a garlic clove
and a small onion.
Put everything in a pot, add two quarts and a quarter of water, a bit of salt and the aroma of nutmeg, and bring to a gentle boil, carefully skimming the foam.
After thirty minutes of cooking, remove from heat and strain or pass through a cheesecloth.
If you have more time, try making the classic tortellini broth.
Another Bolognese dish
Not everyone knows that, in addition to tortellini, there is another dish from Bolognese tradition that is very appreciated as a soup: