Italian broth

Italian broth is one of my first discoveries in Italian food. I had never heard about it but it became soon one of my favourite dishes. It's so simple to do and is really an old typical recipe. You can use the pressure cooker, if you have one. Otherwise, use a big normal pan and you'll only need more time.

Ingredients (4 people): • about 0,500kg of veal meat (preferably with some bone - you can use Osso Buco) • 1 onion • parsley • salt • 2 spoons of tomato paste • 1 or 2 carrots (optional) How to do it: If you're using a pressure cooker, put about 2 litres of water inside the pan (if you're using a normal pan, add more water and eventually you're going to add more during cooking time), add the meat (a whole piece - you can eat it as a second dish), the one-piece onion (not minced - you can eat it too together with the bolied meat as a side dish), the parsley (not minced as it's easier to eliminate after cooking), the tomato paste and salt. Close the pressure cooker and after the whistle, count 35 minutes cooking. With the normal pan, consider 1 1/2 half hour cooking. When it's done, pass it through a colander, separating the meat and onion from the broth. Put the broth in another pan and when it boils, add thin pasta in small quantity (it has to remain liquid with some pasta inside). When the thin pasta is done, it's ready to be eated. Add abbundant grated Grana Padano and buon appetito! Italian broth is also the basis for many dishes and sauces, as for the famous ragu (so called Bolognese sauce).