Serve with:
- Agnolotti & Agnolotti del Plin
- Cappelletti
- Garganelli
- Hand Cut pastas cut into smaller pieces
- Maltagliati
- Sorpresine
Ingredients
2½ to 3 pounds (1.2 to 1.4 kg) mixed meat like brisket, short ribs, and/or chicken bones, thighs, legs, or wings 2 carrots, trimmed, roughly peeled, and cut into large pieces 2 celery stalks, trimmed and cut into large pieces 1 yellow onion, unpeeled, halved, and root trimmed 5 sprigs fresh parsley 16 cups (3.8 liters) cold water Kosher salt
Directions
- Add the meat, vegetables, and parsley to a large heavy-bottomed pot or Dutch oven, as well as enough cold water to cover, and a big pinch of salt. Bring to a boil, then immediately reduce to a bare simmer. Cook the broth, uncovered, until reduced by half, about 3 hours, skimming off any scum that rises to the surface.
- When the broth is ready, remove the meat with tongs and reserve for another use. Carefully ladle the broth through a fine-mesh sieve into a heatproof bowl or container. If using the broth on its own, season to taste; if reserving as an ingredient, leave it as is.
- Bring the broth to a gentle boil. Add your pasta of choice—about 2½ ounces (75 grams) per serving—and cook, stirring often, until just shy of tender. Then turn off the heat, cover, and let stand for 2 minutes. Divide among bowls.
- To store, transfer the broth to a heatproof container and cool it quickly (submerge it in an ice bath if you can). Refrigerate for up to 3 days—skim the fat off the top once it’s cool if you’d like—or freeze for up to 3 months.