1. Burn veal bones in oven (275-300 degrees Celsius) until brown/blackish. 2x 20 minutes? Just check; make sure you get enough colour (->taste) on them. 2. Take bones out and put onion, carrot and celery in the tray; cover the veggies with the fat in the tray. Add tomato purée. Roast in oven until you get some browning. 3. Put bones and veggies in large cooking pot. Add thyme, bay leafs, peppercorns and some cloves. Add water; I think about 3-4 litres to 1,5 kg of bones and 1 kg of veggies. 4. Let it simmer for 10 hours or longer, if you have the time. 5. Take the bones and veggies out. Strain the liquid. Cool it down (I put the pan in the sink with cold water) and put it in the fridge over night. 6. Skim/scrape off the solidified fat. 7. There's your brown stock. I gave it a short second run with some leftover veggies and some beef, for two more hours. Taste it. If it's not concentrated enough: reduce the stock a bit. Take out the veggies; leave the beef. 8. Add strained tomatoes (without any additions) to taste; I added all the stuff in the picture. Taste to find out if you need more salt. That's about it. I made meatballs. I used 400 grams of minced beef, an egg, a large teaspoon of mustard, a splash of worcestershiresauce, salt, pepper, nutmeg and breadcrumbs.Put them in the fridge for an hour to let the egg in the meatballs set. Add them to the soup about twenty minutes or half an hour before serving. At the same time I added some carrot, celery and mushrooms. Serve the soup with ground parmesan, fresh basil (just tear one or two leafs in the bowl) and a splash of good olive oil. Then take a piece of bread, run it through the cheese, olive oil and basil into the hot soup and back into your mouth; that'll be the best bite : ).