Ingredients

• Butter and Olive oil
• Onion
• Garlic
• Carrots
• Celery
• Herbs (thyme, rosemary, bay leaves all good)
• Bones/Carcass
• Tomato purée

Method

Boil kettle full of water.

Fry chopped onion, garlic in oil. When almost done add carrots, celery etc. When they are done, add tomato purée and stir to coat, it should start to thicken up. Add butter and herbs.

With the bones/carcass, add to pan now and cover with boiling water. Turn on high to get to boiling and then let simmer for a few hours.

If using raw bones (especially beef, veal), make sure to roast them in the oven a while first to bring out flavour.