Consommé Classico all'Italiana

Preheat oven to 200°C. Toss Beef bones and Chicken wings with Extra-virgin olive oil on a baking sheet. Roast for 30 minutes until deeply browned.

Roughly chop 100 grams of Carrots, 75 grams of Celery stalks, and 100 grams of Yellow onions. Add these vegetables to the baking sheet with the roasted bones and wings. Continue roasting for another 30 minutes until vegetables are caramelized.

Transfer the roasted bones, chicken wings, and vegetables to a large stockpot. Add San Marzano tomatoes, Parmigiano-Reggiano rind, Fresh parsley, Black peppercorns, and Bay leaves. Cover with 4 liters of cold water.