1. Place the beef, veal bone, water, onions, celery, carrot, parsley and salt in a large pan, bring to the boil, remove any surface scum the simmer for 4 hours to make a strong broth.

3. The next day, remove any fat from the surface of the broth, Place in a clean pan and bring to the boil. Add the pasta then simmer for 10 minutes until the pasta is tender. Serve hot.

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