Grandma's noodles with beef broth

Ingredients for 4 servings:

• 500 g soup meat, or leg of beef, preferably soup roast beef
• ½ bunch soup vegetables
• 200 g pasta, e.g. spirelli or farfalle
• 1 chili pepper(s), dried
• 1 tbsp coarse sea salt
• 2 liters of water
• curly parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

In a pressure cooker, bring the meat to a boil in the water, add salt and chili pepper, then cover the pot. (Round roast beef would be the best meat for this, but it’s rarely available these days.) Cook for 45 minutes on ring 3. In the meantime, clean and finely chop the soup vegetables. Open the pot, skim off the foam from the broth, and remove the chili pepper. Drain the meat and remove it from the bone on a plate, cut into bite-sized pieces, and trim any fat. Add the soup vegetables, noodles, and meat to the broth and simmer uncovered for another 15 minutes. Garnish with curly parsley when serving. Serve with baguette.