Total Time
Prep 15 mins
Cook 32 mins

Ingredients Nutrition


  1. Heat oil in heavy saucepan over medium heat.
  2. Add onions and garlic.
  3. Saute until tender, stirring, about 10 minutes.
  4. Mix in tomato paste and wine.
  5. Boil 2 minutes, stirring frequently.
  6. Add tomatoes, stock, bay leaf and fennel.
  7. Simmer 20 minutes.
  8. Puree in blender in batches.
  9. If you wish to have a thicker sauce, return to pot and simmer until the desired consistency.
  10. Season with salt and pepper to taste.
  11. Can be made ahead, refigerated or frozen.

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