Wash all pieces of meat and bones.

Wash the vegetables. Peel carrots and cut them in half as well as the celery.

Clean the onion and leave it whole, inserting the two cloves in it.

Leave the tomato whole (if you do not have it, you can add a little tomato paste halfway through cooking).

Put both the meat and the vegetables into a high and large pot.

Cover with about 3 litres of cold water and turn on the heat.

Bring to boil and skim off the foam from the surface.

Simmer over a gentle heat for about 3 hours half-covered, skimming occasionally. Adjust salt at the end of cooking.

Let the meat broth cool down. You can filter it with a small colander first.

Skim off the fat that will have formed on the surface with the cold temperature and take off the meat and the vegetables that you can eat separately. The classic “bollito”.