There are preparations that accompany you throughout your life in the kitchen, and this Italian-style meat broth is one of those foundations that makes all the difference. It is that smell that fills the house, that quiet bubbling that announces something good, that mixture of vegetables and meats that becomes the essence of so many dishes. It doesn’t matter if you use it later for stuffed pasta, soups, rice dishes, or winter meals: when the broth is well-made, everything you build on top of it turns out better, more well-rounded, and more authentic. In this guide, I will show you how to prepare a clean, tasty, and light broth, just as it is made in many Italian homes, with its tricks, its nuances, and those little gestures that elevate it to another category.
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Main ingredients
For 3 liters of broth
⏱ Prep time: 10 min
⏱ Cook time: 3 h
- 1 hen or chicken wing
- 1 hen or chicken thigh
- 1 hen or chicken drumstick
- 300 g beef ribs
- 300 g beef brisket or similar
- 1 beef knee bone
- 1 cut of beef neck rich in tendons
- 1 celery stalk
- 1 onion
- 3 carrots
- 2 cherry tomatoes
- 3 l water
- Salt
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare Italian-style meat broth
Toast the onion to add color and flavor
Place the halved onion in a very hot pan and toast it until it is almost charred. It doesn’t provide a smoky flavor per se, but it does add a sweet nuance and a beautiful color to the broth. This little trick is used a lot in Italy and makes a noticeable difference.
Place the meat in very cold water
Put all the meats in a large pot and cover them with very cold water. This step is essential because it extracts the flavors better and the broth remains cleaner. Do not boil the water beforehand.
Add the vegetables from the start
Add the onion, carrots, celery, and tomatoes. Some people wait to remove the impurities before adding the vegetables, but in many Italian homes, everything is added from the beginning. It simplifies things and it works.
Heat over high heat and remove impurities
Bring the broth to a boil and remove all the impurities that rise to the surface with a skimmer. Keep a bowl of water nearby to clean the tool. Then, wipe the edges with a paper towel to remove any residue.
Cook over very low heat for 3 hours
Lower the heat to the minimum, cover the pot, and let the broth simmer very gently. This long time and gentle cooking allow you to obtain a clear broth full of flavor.
Let it rest overnight in the fridge
When the cooking is finished, let it cool and store it in the fridge until the next day. The fat will rise, solidify, and you will be able to remove it easily. This detail is key to obtaining a light broth, ideal for stuffed pasta like tortellini.
Optional: strain for a finer finish
If you want a more professional result, you can strain the broth with a fine-mesh strainer or cheesecloth. This way, you remove tiny bits of meat or vegetables and get a clearer broth.
Tricks and tips for a perfect result
Use bottled water for special occasions
If you are looking for a really fine and balanced broth, using bottled water is a good idea. Especially if you are preparing it for an important meal.
Bleed the meat beforehand
If you can, leave the meats in ice water the night before. This way they lose the blood and you avoid metallic flavors.
Do not turn up the heat
An Italian broth for stuffed pasta should be delicate. If it boils too hard, it becomes cloudy and loses that clean character.
Frequently Asked Questions
Can I use other vegetables for this broth?
You can add other vegetables, but the traditional Italian base uses only onion, carrot, and celery to obtain a cleaner broth.
Is it mandatory to toast the onion?
It is not mandatory, but it adds color and a sweet touch that greatly improves the broth.
Why is it important to remove the fat the next day?
Because the broth remains lighter and more suitable for accompanying stuffed pasta or other delicate preparations.
Can I prepare this broth in advance?
Yes. It keeps very well in the fridge for 2 days and you can also freeze it for up to two months.
Is this broth suitable for tortellini?
It is the ideal broth because it is clean, balanced, and does not mask the flavor of the stuffed pasta.
Related recipes you will love
If you like traditional Italian preparations, here are other ideas to enjoy authentic flavors:
Enjoy your Italian-style meat broth!
This broth is the perfect base for your soups, rice dishes, and stuffed pasta dishes. Prepare it with care, let it rest, and tell me how it turned out.
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Enjoy your meal!
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The card
Italian-Style Beef Broth (Brodo di Carne)
Ingredients
- 1 ala hen or chicken
- 1 contramuslo hen or chicken
- 1 muslo hen or chicken
- 300 g beef rib
- 300 g beef brisket or similar cut
- 1 hueso veal knee
- 1 corte beef neck rich in tendons
- 1 rama celery
- 1 onion
- 3 carrots
- 2 cherry tomatoes
- 3 l water
- Salt
Instructions
- Toast the halved onion until it is well browned.
- Place all the meats in a large pot and cover them with very cold water.
- Add the onion, carrots, celery, and cherry tomatoes.
- Bring to a boil and remove any impurities that rise to the surface.
- Lower the heat to a minimum, cover, and cook for three hours.
- Let it cool and store the broth in the refrigerator until the next day.
- Remove the solidified fat from the surface.
- Strain the broth if you want a finer result.
Notes
It keeps for up to two days in the refrigerator or can be frozen for up to two months.
Video
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Versatility in every shot. This zoom lens is compact and lightweight, ideal for switching between wide shots of the kitchen and close-ups of ingredients. Its built-in optical image stabilization helps make handheld shots much smoother.
Cinematic stability. A professional gimbal that eliminates any image shake. It includes an integrated LED fill light and an ergonomic design that allows you to record creative angles with total smoothness.
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