Yield: 6 Servings
|2 pounds||Beef bones|
|2||Medium-size carrots; coarsely chopped|
|½||Stalk celery; coarsely chopped|
|1||Onion; coarsely chopped|
|3 ounces||Tomato paste|
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 ½.
TURTLE CREEK VILAGE, DALLAS. USE IN LASAGNE VERDE PAVAROTTI
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .