This has to be one of the finest culinary contributions ever made by Italians. It ranks right up there with pizza, spaghetti, and kissing the cook. Make the broth, use what you need, and then either freeze or refrigerate the rest. P.S. Dice your vegetables before starting.
Place a Dutch oven on the stove; turn heat to medium and fry:
When the onion is tender, add:
Brown the beef and break up into small pieces. When browned, add:
Cover and let wine absorb into everything for 10 minutes. Then remove lid and cook another few minutes until the wine has almost evaporated.
When everything looks good, add:
Cover and bring to a boil. Then turn heat down to low and simmer for 45-60 minutes (it's ready when the carrot is cooked). When done, cool, and either use right away (as per below) or freeze to eat another day.
Cook large soup noodles (e.g., tubetti, shells) or rice in salted water. When they’re three-quarters cooked, put some of the water into a side bowl. Add broth to noodles and let them cook together until the noodles are ready. If the soup looks too thick, add back some reserve water from the side bowl. Top with grated Parmesan cheese.