| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Soup | 6 | Servings |
INGREDIENTS
| 2 | lb | Beef bones |
| 2 | Medium-size carrots; coarsely chopped | |
| 1/2 | Stalk celery; coarsely chopped | |
| 1 | Onion; coarsely chopped | |
| 1 | pn | Thyme |
| 8 | Peppercorns | |
| 1 | Bay leaf | |
| 3 | oz | Tomato paste |
| 1 | Clove garlic |
INSTRUCTIONS
1. Preheat oven to 350 F. Bake bones until browned, about 1 hour. 2. Place bones in large stock pot. Add remaining ingredients & enough water to cover. Bring to boil; boil about 2 minutes. 3. Remove from heat & strain. Discard bones & vegetables. Return the stock to pot & cook over medium heat until reduced by 1/2. MARIOS TURTLE CREEK VILAGE, DALLAS. USE IN LASAGNE VERDE PAVAROTTI From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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