Step 1

Heat a large stock pot over medium high heat and add in olive oil. Once the the olive oil begins to shimmer, add in the beef bone and cook till browned on all sides, about 5 minutes.

Step 2

Add in chopped onion and saute for 3-5 minutes, stirring occasionally, until the onions become translucent and start to brown.

Step 3

Add in garlic, herbs and tomato paste and saute for an additional 1-2 minutes.

Step 4

Deglaze the pot by pouring in the red wine and scraping the bottom of the pot to remove any bits stuck to it.

Step 5

Add in beef broth as well as all of the tomatoes (whole, crushed and puree) and stir to thoroughly combine. Reduce heat to medium-low.

Step 6

Continue to simmer sauce for a minimum of 1 hour, but 4-6 hours is preferred. Make sure to stir the sauce every 30 minutes or so to make sure everything is combined and nothing burns.

Step 7

Once the sauce has been cooked down, remove the beef bone and season with salt and pepper, if needed. The sauce can then be used immediately or cooled completely to be frozen or canned. For a smoother texture, use an immersion blender to blend to the desired consistency.