½ head fennel sliced
2 tbsp olive oil
salt and pepper to season
In a large baking pan toss the fennel slices with the olive oil, salt and pepper and bake at 350 degrees F until the fennel is fork tender. Remove from oven and puree in a food processor or food mill. ( If fresh fennel is not available try substituting 2 tsp crushed fennel seeds in the sauce.)
In a large saucepan sauté for 1 minute
3 tbsp olive oil
2 cloves minced garlic
1 small red onion finely diced
Add:
Roasted fennel puree
1 large can 32 oz can crushed roma tomatoes
1 tbsp oregano
1tbsp basil
1 whole bay leaf
1 large carrot finely grated
½ cup finely diced celery
2 tbsp brown sugar
Salt and pepper to season
Slowly simmer for about an hour, stirring occasionally. Remove bay leaf and serve.