Pour the wine into a saucepan. Add the carrots sliced into rounds, the onions roughly chopped, bay leaves, and thyme. Let sit for 1 to 2 hours.

Add the veal stock and tomato paste to the saucepan. Season with Espelette pepper.

Bring to a boil for 5 to 10 minutes to cook off the alcohol (you can flambé the pan if you like).

Strain the sauce through a fine mesh sieve and set aside in a bowl.

In a Dutch oven, brown the veal paupiettes in olive oil. Set them aside.

In the same Dutch oven, sauté the pearl onions.

Add the whole mushrooms and sauté them.

Return the veal paupiettes to the Dutch oven.

Whisk the flour into the sauce, then pour the sauce into the Dutch oven.

Cover and cook over low heat for at least 30 minutes.

Adjust seasoning if needed. Often, you won't need to add salt since the pork belly provides enough.

Feel free to serve with potatoes, pasta, or rice if you like, but the mushrooms and onions are plenty.