Velvety Tomato Wine Sauce

Fennel is the surprise touch here. Something abuot its unexpected flavor often fools people into thinking that this is a meat-based sauce. Ladle over Mushroom and Spinach-stuffed Zucchini, Sun Dried Tomato Polenta Cutlets, or whatever you want!

• Ready In: 40 mins
• Yields: 3 1/2 cups

Ingredients

• 2  teaspoons olive oil
• 1  cup  finely chopped onion (about 1 medium onion)
• 2  cloves garlic, minced
• 1⁄4 teaspoon salt
• 2  teaspoons ground fennel
• 1  teaspoon dried oregano
• 1  teaspoon dried basil
• 1⁄3 cup red wine
• 3  cups  undrained canned tomatoes (28 oz. can)
•  salt and black pepper

Directions

1. In a saucepan, warm the olive oil.
2. Add the onions and garlic, sprinkle with the salt, cover, and saute on very low heat for 5 to 7 minutes, or until the onions are beginning to soften.
3. Add the fennel, oregano, and basil and cook for another minute.
4. Pour in the wine and bring to a boil.
5. Whirl the tomatoes in a blender until just pureed and add to the pan.
6. Cover the sauce and simmer gently for about 20 minutes, stirring occasionally.
7. Add salt and pepper to taste.
8. Enjoy!