Assemble the ingredients (bones are missing from the picture and I have used the fresh oregano option.)
Brown bones in oven at about 450ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F Add one of the onions, some celery and one of the carrots as the bones roast. Meanwhile, saute the chopped veggies in some olive oil. As they finish cooking, add the bones and roasted veggies. Bones should be brown and veggies starting to carmelize.
Deglaze roasting pan with some red wine. Add deglaze liquid to the veggies and bones.
Put the tomatoes in a large pot. Rinse the cans into one of the cans with hot water. Add the sugar and salt to the hot water and stir to disolve. Add to the sauce. Add the bones deglazed veggies, and remaining ingredients and simmer for hours.
Remove bones and process through food mill.
Process in pressure cooker. 15# pressure for 10 minutes for quarts. 10# pressure for 10 minutes for pints.