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| 2 x ca. 450 g | Beef bones |
| 2 | Medium-size carrots; coarsely chopped |
| 1/2 | Stalk celery; coarsely chopped |
| 1 | Onion coarsely chopped |
| 1 Prise | thyme |
| 8 | peppercorns |
| 1 | Bayleaf |
| 3 x ca. 30 g | tomato paste |
| 1 | cloves garlic |
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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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