In a large shallow roasting pan, arrange meaty bones.

Roast for 25 minutes. Turn the bones over, roast for 15 minutes more.

Using a pastry brush, spread tomato sauce (if using) over bones.

Roast for 10 minutes more or until meat is well browned.

Transfer to a 10-quart stock-pot.

To prepare the stock:

Pour 2 cups of the water into roasting pan, stirring to loosen the browned bits.

Transfer to stockpot.

Add the remaining 12 cups water, celery, carrots, tomatoes (if using), potatoes, green onion tops, garlic, bay leaves, basil, thyme, salt, peppercorns and cloves. Bring to a boil. Lower the heat and simmer, covered, for 3 1/2 hours.

Using a slotted spoon, lift out bones.

When bones are cool enough to handle, remove meat and reserve for another use if you like. Discard the bones.

To strain the stock, line a large sieve with 2 layers of 100% cotton cheesecloth.

Set it in a large heat-proof bowl or container.

Ladle stock through the lined sieve. Discard the vegetables and seasonings.

Store the stock and meat in separate covered containers in the refrigerator, (will keep 3 days) or

in freezer (will keep 3 months) Label with type of stock, quantity and date.

Skim the solidified fat from stock before using. Makes about 12 cups stock.