Ingredients

• 2 x 796 mL whole tomatoes
• 1/2 onion (diced)
• 5 cloves garlic
• 1 shallot
• 1 bunch parsley leaves
• 1 fennel bulb (finely minced)
• fennel sprigs (for garnish)
• 1 tbsp olive oil
• 1/2 cup red zinfandel
• 1 tsp salt
• 1 tbsp black pepper (freshly ground)
• 1 tbsp honey (if tomatoes are acidic)

Instructions

1. Puree the onion, shallot, garlic and parsley with some of the tomato juice in a blender.
2. Add the pepper and some of the tomatoes (in batches if needed) and puree until smooth.
3. Heat a large pot until almost smoking, add the olive oil and then the minced fennel, and stir until very brown.
4. Add the tomato puree and the zinfandel and bring to a boil.
5. Reduce to medium and cook, stirring occasionally, until the sauce is very thick.
6. Taste, add honey if needed, and serve over your favourite pasta or polenta, garnished with fennel sprigs.

Cooking Tips

• Brown the fennel well for the deepest flavour
• Puree the aromatics for a smooth sauce
• Cook it down until really thick
• Add a little honey if the tomatoes are sharp
• Use a good drinking zinfandel