How to Make Traditional Bolognese Broth for Tortellini and Other Traditional Recipes
This classic Italian recipe demands patience and attention to detail, but the results are truly rewarding. By following the time-honored methods outlined here, you will learn to craft a flavorful, aromatic broth that serves as the perfect foundation for your tortellini.
Ingredients
- 1 onion
- 4 carrots
- 4 celery stalks
- 5 kg beef rump
- 1 whole chickens or equivalent poultry parts
- 1/2 tablespoon white wine vinegar
- 2 cloves
- 1 tablespoon salt
- Ground nutmeg to taste
- Enough water to cover all the ingredients in the pot
Instructions
- Wash and dry the carrots and celery, and then cut them in half if they are too big.
- Cut the onion in half and fry it with a little oil in a pan, to color it slightly and give a classic golden color to the broth.
- Add all ingredients to a large pot. Make sure the water covers all the ingredients well.
- Bring the pot to a boil uncovered, carefully skimming off any foam that rises to the surface.
- Once skimmed, reduce heat to a gentle simmer and cover. The broth should bubble softly. Let it simmer for at least 2–3 hours. This extended cooking time allows the flavors to meld and intensify, resulting in a rich, flavorful base for your tortellini.
- When the broth is ready, strain it through a fine cloth to achieve a clear, flavorful liquid.
- Let the broth cool and then skim off any fat that rises to the surface for a leaner broth.
- This classic bolognese broth serves as the perfect base for your homemade tortellini, elevating the dish with its rich, complex flavors.