For the sauce, first start with the sauce and fry the beef bones and the root vegetables with a little oil.
As soon as both have taken on sufficient color, it is extinguished with red wine and port wine and boiled down a little.
Now add the water and the spices and let it boil for about 2-3 hours.
Then pass the sauce through a sieve into a saucepan, add 2-3 Aachener Printen, depending on your taste, and let the sauce boil down well.
When the sauce has boiled down well and is creamy, mix with the hand blender. If necessary, add a piece of butter and, if necessary, season with salt and pepper.