• 3 tablespoons EVOO Extra Virgin Olive Oil
  • 1 teaspoon fennel seed, 1/3 palmful
  • 4 cloves garlic, chopped
  • 1 Fresno chili or 1 Italian cherry chili pepper, seeded and chopped
  • 1 medium onion, grated or very finely chopped
  • 1/2 cup dry white wine
  • 2 28-ounce cans San Marzano tomatoes
  • Salt and pepper
  • 2 small sprigs fresh marjoram or oregano, leaves finely chopped
  • A small handful of parsley, chopped
  • A few leaves of basil, torn

Heat EVOO in a large Dutch oven over medium to medium-high heat. Add fennel, garlic, chili and onion, and stir 5 minutes. Add wine and tomatoes, breaking up the tomatoes with a spoon. Season sauce with salt, pepper, marjoram or oregano, parsley and basil. Bring to a bubble, reduce heat to low simmer and let reduce 30-45 minutes before serving.