Anolini in brodo (meat filled pasta in chicken broth)

Preparation time
1-2 hours

Cooking time
over 2 hours

Serves
Serves 6–8

By Angela Hartnett
From Saturday Kitchen

Ingredients

For the anolini in brodo

  • 4 tbsp olive oil
  • 500g/1lb 2oz beef sirloin steak
  • 200g/7oz veal rump steak
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery sticks, roughly chopped
  • 2 tbsp tomato purée
  • 2 bay leaves
  • 300ml/10fl oz red wine
  • 500ml/18fl oz chicken stock
  • 100g/3¾oz fresh white breadcrumbs
  • 250g/9oz Parmesan, finely grated

For the broth

  • 1 x 1.5–2kg/3lb 5oz–4lb 8oz whole chicken, prefarably organic
  • 500g/1lb 2oz beef shin
  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • 1 celery stick, roughly chopped
  • 1 garlic clove, chopped

For the pasta

  • 400g/14oz 00 flour, plus extra for dusting
  • 4 free-range eggs, beaten
  • pinch salt