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By Fabio Viviani
Feb 7th 2014 4:45PM
to My Recipe Box
onion (small diced)
garlic cloves (sliced thinly)
salt and pepper to taste
beef or chicken stock
fresh pureed tomato
sausage links (cut in to meatball-size pieces)
bunch fresh basil
Place a heavy bottomed pot over medium-high heat and add about 3 tablespoons of olive oil.
Once the oil shimmers and is hot, add the onions and garlic to the pan and toss to coat.
Add the fennel seeds. Season with a large pinch of salt. Cook for 8 to 10 minutes, or until the onions just begin to soften
Add the stock, and with a wooden spoon, scrape up the bits from the bottom of the pan.
Add the tomato sauce to the pan and bring to a boil.
Reduce to a simmer and continue to cook for about 5 minutes more.
Add the sausage into the tomato sauce and simmer until fully cooked, about another 10 to 12 minutes. Once the tomato sauce has reduced and is thick, adjust seasoning.
Top with freshly grated Parmesan and a handful of torn basil. Serve with hot crusty bread.
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