Adapted from Hank Shaw,
Hunter Angler, Gardener, Cook http://honest-food.net/
5 tablespoons Nash Bros. extra virgin olive oil
1 cup fennel, finely chopped, core removed.
1 T. chopped fennel fonds (the leaves of the fennel bulb)
1/2 onion, finely chopped
1 garlic clove, minced
1 qt chopped fresh tomatoes or Nash Bros canned tomatoes
1 T honey
½ t. whole fennel seeds
1 T mint chopped (optional)
Salt to taste
Freshly ground black pepper to taste
Parmigiano cheese for garnish
Heat 3 T. olive oil over medium in heavy bottom stainless steel pot. When hot, add the fennel and onion and sweat for 6-7 minutes, until translucent and soft but not browned. Season with salt.
Add the garlic and fennel seed, saute for another 2 minutes.
Add the tomatoes, honey, fennel fonds and mix well. Taste for salt and add some if needed.
Let this simmer gently for 20 minutes. Check final seasoning.
Add the mint and remaining 2 T olive oil just before blending or serving.
Use a blender to puree the sauce (after its has cooled slightly) if pairing with a long pasta or leave chunky if using a short pasta like, rigatoni.
Sauce is easily expandable and can be frozen.