Tagliolini in Beef Bone Broth
Ingredients
3-4 pound chuck roast
2-3 beef marrow bones
1 onion quartered
2 carrots
2 celery ribs with leaves
Fresh parsley
8 oz can tomato sauce
2 cups beef bone broth
6-8 cups water
1 tablespoon salt
1 pound Tagliolini
Directions
Add everything to a stock pot and bring to a boil. Reduce heat cover and simmer for 3-4 hours. Chill and skim fat off of the top.
Reheat the soup and remove the vegetables and add the vegetables except parsley (discard) to a blender along with a ladle of water and blend. Add the puree back into the soup. Pour over cooked tagliolini.
