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.
Jan Painter
Wednesday 1st of July 2020
Hi Barry, This recipe sounds delicious! I have a question regarding the oregano and basil. Is it dried or fresh you use? Thank you. Jan 🇨🇦