1/2 cup olive oil
1 bulb fennel, chopped
2 teaspoons fennel seeds
1 large onion, chopped
16 cloves garlic, minced
1/2 cup white wine
3 (6-ounce) cans tomato paste
3 (28-ounce) cans whole Italian plum tomatoes, 2 cans pureed and 1 can chopped
2 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon crushed red pepper flakes
Salt to taste
Heat olive oil in large, heavy pot. Add onions, chopped fennel and fennel seeds and saute for 15 minutes. Add garlic and saute for 2 to 3 more minutes. Add white wine and cook until liquid is almost evaporated.
Add remaining ingredients. Simmer gently until sauce becomes the consistency you like. I prefer thick sauce so I simmer for a long time. If you prefer a thinner sauce, add only 1 can of tomato sauce.
I like to freeze the sauce in 1-quart freezer containers. It's so nice to be able to pull homemade pasta sauce from the freezer whenever I need it.
- Sue Doeden