24 oz Belcampo Original Bone Broth
8 oz red wine
2 tbsp olive oil
1 carrot, chopped
1 onion, chopped
1 tomato, chopped
1 fresh sprig parsley
1 fresh sprig rosemary
1 fresh sprig thyme
1 tsp fresh cracked black pepper
⅛ tsp allspice
1 bay leaf
Heat oil in a large pot over medium heat. Add carrot, onion and tomato. Cook until the vegetables begin to caramelize.
Add the fresh herbs and cook until aromatic. Deglaze the pan with red wine. Reduce by half.
Add the bone broth and the remaining ingredients. Bring to a boil and reduce to a simmer.
Continue to simmer until the liquid has reduced by half.
Remove the jus from the stove. Strain through a fine strainer.