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.
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