Heat oil in a large pot and roast meat bones on high heat until nicely browned.

In the meantime, quarter the onion and wash and cut all other vegetables into ½-inch size cubes.

Add the vegetables to the meat.

Roast for a few minutes and then add the garlic and tomato paste.

Deglaze with red wine and simmer until almost all liquid is gone.

Add water, salt and spices and bring to a boil.

Let simmer for about 4-5 hours. If necessary, add some more water.

Discard bones and strain the sauce through a colander into a bowl.

Freeze the sauce into ice cube trays or small plastic containers.