2 quarts beef bone marrow meat, diced
1 pound lean ground pork
1 onion, diced
2 bay leaves
2 tablespoons white sugar
2 tablespoons ground cinnamon
1 clove garlic, crushed
1 tablespoon ground black pepper
1 tablespoon salt
1 cup low-fat milk
1 (15 ounce) can stewed tomatoes
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a medium bowl.
In a medium bowl, combine the marrow, ground pork and onion.
In a large skillet over medium heat, saute the pork for about 7 minutes, or until the pork is browned and starts to bubble. Stir in the cauliflower and paste and saute for about 5 minutes. Mix in the ground beef, dried onion and bay leaves and cook for about 2 1/2 minutes or until the meat is tender. Transfer the meat mixture to the bowl with the tomato and tomato paste, add salt and 1 cup milk. Season with pepper flakes.
Drop 1/3 the center of each serving of soup mixture into the bowl with the pork, then spoon both sides of each serving into a medium bowl.
Roast as for 6 to 8 hours.