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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Beef Broth with Tortellini and Parmigiano Cheese
Beef Broth with Tortellini and Parmigiano Cheese
(Brodo di Manzo con Tortellini e Parmigiano)
1 lb cheese-filled tortellini pasta
4 lb turkey wings, cut into 3-inch pieces
2 lb beef shank bones, trimmed
2 ribs celery, roughly chopped
2 large carrots, roughly chopped
2 large yellow onions, unpeeled, roots trimmed, roughly chopped
2 sprigs parsley
1 bay leaf
1 clove garlic, unpeeled, crushed
Parmigiano cheese, for serving
Place turkey wings and beef bones in a 12-quart saucepan and cover with cold water by 4 inches.

Place pan over medium heat and let mixture come to a very slow simmer, skimming off any foam or impurities that rise to the surface in the meantime.

Add celery, carrots, onions, parsley, bay leaf, and garlic, and return to a slow simmer.

Cook, occasionally skimming fat and any impurities from the surface, for 6 hours.

Add 5 cups boiling water, and continue cooking, adding more boiling water as necessary to keep solids submerged, for 6 hours more.

Remove from heat, pour through a fine strainer into a large container, and discard solids.

Let broth cool to room temperature, and then refrigerate until chilled.

Once chilled, remove hardened layer of fat from surface of broth, and discard.

To serve, reheat broth in a 4-qt saucepan over medium-high heat.

Bring broth to a boil, and then add tortellini.

Cook, stirring, until al dente, about 6-7 minutes.

Ladle pasta and broth into serving bowls, and top with freshly grated Parmigiano cheese. Serves 6-8.
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