Ingredients
- 16 veal bones
- 6 stalks celery
- 6 bay leaves
- 3 carrots
- 3 onions
- 3 leeks
- 2 bulbs garlic
- 1/2 crosswise
- 6 oz size
- 2 packages tomato paste
- some parsley
- some thyme
In a large stockpot place the roasted veal bones and vegetables. Cover them with water. Bring the liquid to a boil. Skim off any foam that appears on top. Reduce the heat to low and simmer the ingredients for 12 to 16 hours, or until the liquid is reduced by 1/2. Strain the liquid.
