Ingredients:

¼ cup olive oil

4 garlic clove, chopped

2 cups chopped fresh fennel

1-¼ teaspoon fennel seed

1 28oz. can Italian Tomatoes

2 tablespoon tomato paste

1 teaspoon dried basil

¼ teaspoon dried crushed red pepper

1/8 teaspoon ground cloves

Instructions

Heat oil in heavy large saucepan over medium-low heat. Add garlic, fennel and fennel seeds and sauté until tender for about 12 minutes. Add tomatoes, coarsely chopped with juice and next 4 ingredients. Simmer until sauce thickens for about 25 minutes. Season with salt and pepper.