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From: Celebrating the Seasons by John Littlewood
This quick sauce is perfect for spontaneous spaghetti dinners.

Makes 1 quart

• 1 bay leaf
• 1/4 teaspoon red chile flakes
• 1/2 teaspoon fennel seeds
• 1/4 cup olive oil
• 1/2 cup minced onion
• 1/4 cup minced celery
• 1/4 cup minced carrot
• 2 tablespoons minced fresh garlic
• 1/2 cup dry white wine
• 1 (28-ounce) can tomato sauce
• 1/4 cup water
• 1 tablespoon dried basil
• 1/2 teaspoon black pepper
• 2 teaspoons kosher salt

1. Grind bay leaf finely in an electric spice or coffee mill; add chile flakes and fennel seeds to grinder and PULSE a few times until they are broken up but not powdered,

2. In a medium saucepan over medium heat, heat olive oil until it shimmers. Add onion, celery, and carrot. Cook, stirring, for 2 minutes* Add garlic and stir 10 seconds. Add wine and boil 1 minute.

3. Add tomato sauce. Rinse tomato sauce can with the water and add liquid to saucepan. Add all spices and seasonings. Simmer, covered, 10 minutes.

• Toss this sauce with almost any kind of pasta; use it to make lasagna, manicotti, or cannelloni; serve with Soft polenta with Asiago cheese or Stuffed portobello mushrooms; or thin with stock and use with baked stuffed cabbage.
• Try adding sliced, sauteed bell peppers; sausages, meatballs, bacon, or cooked ground beef or turkey; or frozen, dried, and crumbled extra-firm tofu.


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