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Ingredients
- 5 to 6 lbs veal or beef bones
- 1 lb yellow onions, cut into thick wedges
- ½ lb celery, cut into 3-inch chunks
- ½ lb carrots, peeled and cut into 3-inch chunks
- about 3 ounces tomato paste
- ½ cup dry red wine
- 1 ½ gallons (24 cups) cold water
- 1 bouquet garni (2 parsley sprigs, 1 thyme sprig, 5 peppercorns, and a bay leaf wrapped in cheesecloth and secured with a piece of kitchen twine)
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