Homemade Meat Broth from The Classic Pasta Cookbook by Giuliano Hazan

Ingredients

• 1 pound beef chuck
• 1 medium yellow onion
• 1 pound veal breast or shoulder
• 2-3 celery stalks
• 1 ½ to 2 pounds neck or rib veal bones
• 1 ripe fresh tomato or 1 whole peeled canned tomato
• 1 Italian flat leaf parsley sprig
• 1 tablespoon salt
• 1 tablespoon whole black peppercorns
• 2 carrots
• 8 beef marrowbones
• 1 small frying chicken