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This sauce is wonderful served over your favorite pasta or chicken breast! We like to use zucchini, yellow squash, marinated mushrooms and hot Italian sausage in ours. Sometimes we’ll do meatballs rolled in fresh oregano and basil. Ricotta is a must! It can be served as a dollop on top or mixed in the sauce. You can’t go wrong with this recipe!! Freezes well too, so make extra!!!

Ingredients:

• 2 chopped bell peppers
• 1 red onion, chopped
• 1 bulb fennel, diced
• 1/2 head of garlic, diced
• 1-2 tbsp. fresh oregano, chopped
• 1-2 tbsp. fresh basil, chopped
• 1 can stewed tomatoes
• 1 can tomato sauce
• 1 can tomato paste
• 1 can whole tomatoes
• 2 tbsp. brown sugar
• 1 1/2 tbsp. olive oil

Optional:

• Hot Italian Sausage (we always use Hot Italian Turkey Sausage).
• Rolled basil and oregano meatballs
• Marinated mushrooms (we like the jarred marinated mushrooms from Costco)
• Splash of red wine
• Salt & Pepper
• Zucchini and Yellow Squash
• Dallop of Ricotta Cheese

Directions

Fry fennel and peppers in olive oil on high until softened. Place in a bowl and cover with plastic wrap. Add 60% of chopped garlic and all of chopped onions to 2 tbsp. of olive oil and cook on high until they begin to caramelize (do not over cook). In a large pot, crush the whole tomatoes by hand and add the rest of the ingredients (including onions, fennel and peppers) and simmer for 45 minutes to an hour to thicken. Stir occasionally.