Starters : Beef and Pasta Soup
1 pound of beef bones, trimmed of fat
1 tablespoon of olive oil
1 onion, chopped
1 carrot, chopped
2 stalks of celery, chopped
1 bay leaf
3 sprigs of fresh thyme
5 black peppercorns
4 allspice berries
2 cloves of garlic
1 cup of pasta, partially cooked
1 lemon, sliced
Preheat the oven to 350°F.
Place the beef bones in a roasting pan. Roast then in the oven until browned, about 25 minutes.
Heat oil in a large stockpot and cook the vegetables for 5 minutes on medium heat.
Add the beef bones and the remaining ingredients except the pasta and lemon and cover with 8 cups of water.
Simmer for 4 to 8 hours, skimming foam off the top of the broth. When done, strain the broth into a container, cool and refrigerate to be used later.
When ready to serve add any organic pasta to the beef broth, heat and cook until the pasta is done. Add 2 lemon slices and serve.
This recipe makes around 8 servings.