A spin on a classic tomato marinara sauce, with a punch of fennel and an extra hit of veg for your five-a-day (or ten if you ask us!).
Cooking time: 40 minutes plus 5 minutes prep
1 fennel, sliced
1 onion, sliced
2 large carrots, chopped
4 garlic cloves, peeled and chopped
½ red chilli
1 tsp fennel seeds
400g chopped tomatoes, fresh or tinned
1 tbsp olive oil
A drizzle of honey
Salt and pepper
- Heat the olive oil in a deep saucepan and add the onion, carrot and fennel. Fry for 4-5 minutes until softened then add the garlic, chilli, and fennel seeds.
- Cook for 5 minutes more until tender before tipping in the chopped tomatoes, honey and seasoning.
- Simmer for at least 25 minutes until thick, juicy and the veg is soft. Use a handheld blender or food processor to roughly blitz the sauce.
- Add a little stock or water if the sauce is too thick. Serve over our pork and chilli meatballs and courgetti or pasta.