Heat butter in a 2-quart saucepot over medium heat. Add onion, carrot, celery, garlic and salt and cook until vegetables soften, about 5-6 minutes. Add tomato paste and black pepper, stir constantly and cook for 5-6 minutes. Using a wire whisk, stir in red wine and bay leaf.
Simmer until wine has reduced by half. Add veal stock and bring to a boil. Reduce the heat to low-medium and simmer, slowly, until reduced by half, about an hour to an hour and a half.
Adjust the seasoning and hold warm until ready to serve. Stir in the roasted garlic puree and fresh thyme just before serving.
Yield: 3 cups