Aquino’s Pastina

by Aimee Aquino

Ingredients

• 1 pack beef short ribs (4 pieces)
• 10 cups water
• Half white onion (finely diced)
• 1-2 cloves of garlic (minced)
• 2 beef bouillon cubes
• 2-3 bay leaves
• 2 Tbsp olive oil
• 2 cans whole tomatoes
• 1 package alphabet pastina (or any tiny pasta)
• 1 wedge Parmesan cheese (or grated Parmesan cheese)
• Salt and pepper to taste

Instructions

1. In a large pot, add oil and brown the short ribs. Add salt and pepper to taste.

2. After browning both sides, add the onion and garlic until translucent.

3. Add the bay leaves and 8 cups of water and reserve the remaining amount. Bring to a boil and lower heat to simmer for approximately 2 hours. Add the remaining water if much has evaporated.

4. Cut the rind off the Parmesan and add to the pot.

5. Shred up the canned tomatoes into small chunks and add to the pot along with the tomato juice. Add beef bouillon cubes.

6. Simmer while you grate the Parmesan cheese and boil water to cook the pastina. (Follow the instructions on the pasta package)

7. Remove short ribs and bay leaves.

8. Add meat to your bowl if you like.

9. Add pasta to the pot (or for better refrigeration, keep broth and pasta separate and add together prior to reheating.)

10. Add Parmesan before serving (I USE A LOT!!!)