Ingredients Jump to Instructions ↓

  1. Sauce 3 tbs Olive oil (not extra virgin) 3 C chopped yellow onion (about 3 medium onions) 1 tbs sugar 6 cloves garlic , minced 2 tsp salt 2 tsp dried basil 1 1/2 tsp oregano 1 tsp thyme 1 tsp freshly ground pepper 1/2 tsp fennel seeds crushed 2 tbs balsamic vinegar 2 C Chicken broth (we use our own...) 3 (28 oz) crushed tomatoes (no salt added)

Instructions Jump to Ingredients ↑

  1. Heat oil in a large dutch oven over medium heat. Add onion, cook stirring frequently about 4 minutes. Add sugar and next 7 ingredients (through fennel). Cook for one minute stirring constantly. Add vinegar, cook about 30 seconds. Add broth and tomatoes. Bring to a simmer. Turn down heat and cook for about 1 hour, stirring occasionally, until the sauce thickens. It should barely bubble to yield the deepest flavor.


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