The following typical "Italian Brodo" (broth) recipe forms the basis of many Italian soups and sauces such as Tortellini en brodo, Passatelli, Minestrone, Ribollita and Ragu Bolognese, among others. You can substitute equal parts chicken broth and beef broth, but if you have the time and the inclination it is worth the effort. It can be frozen (in smaller increments) for later use.

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