Cooking Sauce

Ingredients

• 1 kg meat bones (type of meat, pork, beef or game bones)
• 2 tbsp plant oil
• 1 bunch soup vegetables
• 1 onion
• 2 Garlic cloves
• 1 tbsp Tomato Paste
• 300 ml dry red wine
• 1.5 l meat stock
• 2 Bay leaves
• 1 sprig rosemary
• 2 sprigs thyme
• Salt
• pepper (ground)
• 1 tbsp butter
• 1 tbsp flour

Instructions

1. 1.

   Wash the bones, pat them dry, chop and sear in a roasting pan with hot oil all around for about 10 minutes. Meanwhile, peel and roughly chop the vegetables, onion, and garlic and add to the bones. Stir in the tomato paste and let everything brown briefly. Deglaze with 1/3 of the wine, break up the browned bits, and reduce the wine completely.

2. 2.

   Repeat the process twice more with the remaining wine and pour in the stock. Add the herbs and spices, season with salt and pepper, and simmer on medium heat for 1½ hours. Strain the sauce and bring it to a boil in a new pot. Combine butter and flour into a roux, use it to thicken the sauce to the desired consistency, taste again, and serve.