6 oz Anchovies
1/2 c Olive oil
1 lb Carrots; coarsely chopped
1 Onion; coarsely chopped
1 lb Celery; coarsely chopped
1 1/2 c Dry white wine
6 lb Whole tomatoes
- finely chopped
12 oz Crushed tomatoes
1/2 c Tomato paste
1 1/4 qt Chicken stock
1 1/2 Lemons, zested
1/3 c Worcestershire sauce
4 Beef bouillon cubes
1 1/2 ts Salt
1 1/4 ts Black pepper
1 1/4 ts Granulated garlic
3/4 ts Crushed red chiles
1 1/4 ts Ground basil
1 1/2 ts Ground thyme
1 1/2 c Light brown sugar
In a medium large saucepan place the anchovies and the
olive oil. Simmer them on medium low for 12 to 15
minutes, or until the anchovies have dissolved. In a
large saucepan place the dissolved anchovies and the
oil. Add the remainder of the ingredients and stir
them together. Simmer the mixture for 1 hour. It is
served in a bowl with freshly baked bread, and it's
fantastic!"
