- 2 tbsp olive oil (for frying)
- 1 onion
- 5 cloves garlic
Finely chop onion and slice the garlic cloves (how finely you chop will determine the texture of the sauce). Add olive oil, onion, and garlic to a medium large pot, and cook on medium high heat. Stir occasionally until aromatic and golden brown.
- 2 lbs ground beef (or sausage)
- 1½ tbsp fennel seed ground
Add ground beef and fennel to pan. Breaking up the meat as much as possible to avoid chunks. Stir until browned.
Add tomato paste, and stir in water until the desired thicknesses is reached. (Make sure to stir until smooth).
- 2 tbsp salt
- 1½ tbsp sugar
- 4 tbsp dried oregano
- 4 tbsp dried basil
- 1 tbsp sage leaf (ground)
- 1 tbsp dried rosemary
- 1 tbsp dried parsley
- ¼ cup red wine
Add oregano, basil, parsley, rosemary, and sage. Stir in sugar and salt to taste. Stir in the red wine. Bring to a boil and then let simmer on a low heat for several hours.
- Parmesan cheese (for garnish)
Serve immediately on your favorite pasta and garnish with Parmesan cheese, or store in fridge for up to one week.