Preheat oven to 350 degrees.
Place bones on a large rimmed baking sheet. Transfer to oven and roast until dark brown and caramelized, about 1 1/2 hours.
Transfer bones to a large stockpot. Add wine to baking sheet to deglaze and, using a wooden spoon, scrape up browned bits from bottom. Transfer liquid to stock pot and set aside.
Heat olive oil a large skillet over medium-heat, cook carrots, onions, celery, thyme, rosemary, and parsley, stirring, until vegetables are tender and browned. Stir in tomato paste and cook 2 to 3 minutes more.
Transfer vegetable mixture to stockpot and add enough water to cover. Bring to a simmer over medium-high heat; cook, 36 to 48 hours, adding more water as necessary. Strain and discard solids. Use immediately or let cool completely and store in an airtight container, refrigerated, for up to 2 weeks and frozen up to 2 months.