This traditional Brodo di Carne recipe is a rich, slow-simmered Italian beef and poultry broth made with bone-in meat, aromatics, and herbs. Perfect as a warming sipper or the flavorful foundation for tortellini, risotto, or Italian soups.
Place beef, chicken, and marrow bone in a large stockpot. Cover with cold water and bring to a boil.
As soon as foam rises, skim it off with a slotted spoon to ensure a clear broth.
Once skimmed, add onion (skin on), carrots, celery, tomato, bay leaf, parsley, and peppercorns.
Reduce heat to a low simmer and cook uncovered for 3.5 to 4 hours, skimming occasionally.
Remove meat and vegetables. (You can repurpose them or discard.)
Strain broth through a fine-mesh sieve or cheesecloth into a clean pot or bowl.
Taste and season with salt (start with 1–2 teaspoons).
Use immediately or let cool and refrigerate (fat will rise and harden — skim if desired).
Classic use: Add cooked tortellini, passatelli, or tiny pasta (stelline or ditalini)
Serve warm in a mug with a drizzle of good olive oil and shaved Parmesan
Bread pairing: Grissini (Italian breadsticks) or rustic sourdough
A light Italian white wine like Soave or Verdicchio
Low and slow is key. Boiling too hard clouds the broth.
Use skin-on onion. It imparts a gorgeous golden hue.
Freezer-friendly: Store cooled broth in containers for up to 3 months.
Layer flavor: Add a parmesan rind or dried porcini in the last hour for extra depth.
Want a clearer broth? Chill and strain again through cheesecloth, or clarify with egg white raft (like consommé).
6 servings