By Fabio Viviani


1 onion (small diced)3 garlic cloves (sliced thinly)1 Tbsp fennel Seeds salt and pepper to taste1 cup beef or chicken stock2 cup fresh pureed tomato6 sausage links (cut in to meatball-size pieces) parmesan1 bunch fresh basil bread olive oil


  1. Place a heavy bottomed pot over medium-high heat and add about 3 tablespoons of olive oil.
  2. Once the oil shimmers and is hot, add the onions and garlic to the pan and toss to coat.
  3. 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
  4. Add the stock, and with a wooden spoon, scrape up the bits from the bottom of the pan.
  5. Add the tomato sauce to the pan and bring to a boil.
  6. Reduce to a simmer and continue to cook for about 5 minutes more.
  7. 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.
  8. Top with freshly grated Parmesan and a handful of torn basil. Serve with hot crusty bread.

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Tags: Dinner, Meat, Tomato, Cheese, Easy

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