400g Pambac Cornetti Rigate, 1.5 kg tender beef cut into small pieces of approx. 4 cm, 2 large onions, finely chopped 4 carrots cleaned and diced, 8 large tomatoes diced, 2 tbsp olive oil, 1 tsp dried oregano, 1 tsp dried thyme, salt and pepper to taste, 3 litres water or beef broth, 200 g grated tomatoes, 30g butter, fresh parsley leaves for garnish.
In a large pot, heat olive oil and butter over medium heat, stirring constantly. Add the onion and sauté until transparent and slightly golden. Add the beef pieces to the pot and cook until browned on all sides. Add the carrots and diced tomatoes to the pot. Stir and cook for a few minutes to soften slightly. In the pot, pour the water or beef broth, tomato juice into the pot and add oregano and dried thyme. Bring the soup to a boil, then reduce the heat and simmer for about 1-1.5 hours or until the meat is tender and the vegetables are soft. Taste and add salt and pepper to taste. Serve soup hot, sprinkled with fresh parsley leaves for freshness. Enjoy!
