|Red kidney beans||90 Gram|
|Bone in beef shin||1 Kilogram|
|Brown onion||1 Large, sliced|
|Tomatoes||2 Large, skinned|
|Olive oil||1 Tablespoon|
|Celery||1 , sliced|
|Carrot||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Salt pork||125 Gram, diced|
|Tomato paste||1 Tablespoon|
|Fine spaghetti||60 Gram|
|Grated parmesan cheese||1 Tablespoon (For Serving)|
Soak red kidney beans in cold water overnight.
Put beef in a large saucepan with water.
Simmer, covered, for 2 hours with onion, peppercorns, drained kidney beans and salt.
Skim occasionally to clear soup.
Meat should be easily removed from bone when cooking is complete.
Remove surface fat and onion.
Discard bones and return meat to stock.
Cut tomatoes in quarters and saute in oil over a moderate heat together with celery, carrot and garlic for 10 minutes.
(You may have to add a little more oil.) Transfer vegetables to stock, add diced salt pork, tomato paste and cauliflower cut into small sprigs, discarding any coarse pieces of stalk.
Add salt and pepper to taste.
Simmer for 40 minutes.
Add spaghetti 15 minutes before cooking is completed.
Sprinkle each serving with grated parmesan cheese.