Soup stock is always a great thing to have on hand. Make a large batch and freeze some for later. Not only used for soups, but great other recipes or sauteing vegetables. Homemade broth is the best for a great risotto.
4 or 5 lbs of meat(neck bones,pot roast, short ribs)
1 onion quartered
3 or 4 stalks of celery
4 carrots quartered
5 cloves of garlic crushed to release flavor
1 16oz can of whole tomatoes cut up
1 6oz can of tomato paste
1/2 bunch of parsley
1 tsp salt
1 tsp black peppercorns
1/2 tsp dried basil, oregano and thyme
3 bay leaves
8 quarts of cold water
Place meat,bone, onions, celery and carrots in a roasting pan.
Roast at 450 degrees for about 45 minutes.
Fill a stock pot with the cold water.
Add all the meat, bones and vegetables to the water.
Add parsley, tomatoes and tomato paste.
Wrap basil, oregano,thyme and peppercorns in a cheese cloth and tie. This will keep the herbs from floating all over while still getting the flavor.
Simmer for about 3 to 4 hours, again do not boil, simmer.
Refrigerate overnight then skim any remaining fat off the top and your ready to use.
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