5 pounds chicken bones 3 pounds beef neck bones 4 quarts cold water 3 quartered onions 5 celery stalks, cut into 1-inch pieces 3 carrots, cut into 1-inch pieces One bunch parsley stems 2 Parmigiano Reggiano rinds Salt to taste

Step 1 In a large stock pot, cover the bones with the cold water. Bring to a boil, then reduce the heat to a simmer, skimming any scum from the surface of the broth. Add the onions, celery, carrots, parsley stems and Parmigiano rinds and gently simmer, loosely covered, for 2 hours (while the broth is simmering, prepare the pasta and filling). Strain, discarding the solids and any fat that has risen to the top. Season the broth with 1 teaspoon salt, or to taste. Cool, then refrigerate until ready to prepare the final dish.

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