Sauce for wild meat specialties

Ingredients:

1 kg.bones with a little meat (pork or beef);
7 onions (not peeled);garlic bulb (not peeled);
5 tomatoes;2 red peppers;1 kg.carrots;half piece of celery;
2 bay leaves;bunch of parsley;500 ml.red wine;
700 gr.flour;salt;pepper and 3 tablespoons paprika.


Preparation:

Cut into halves onions,garlic bulb,tomatoes and red peppers
and put them in a large pot.Then add the bones,carrots,
celery,bay leaves bunch of parsley pour with 7l.water
and boil for 3 hours (without adding water).
Once the liquid in the pot will be reduced, 
add the wine mixed with flour.
At the end add salt,pepper and paprika.
Boil for another 10 min.and leave to cool.
When liquid is cooled,remove the bones.
Mash the vegetables and put back into the pot.


This is a sauce for all types of wild meat specialties.