RC: Tomato-Fennel Sauce for Pasta
Posted by Jenise on Dec 23, 1999 at 11:20:28
Last night, inspired only by what I had in the fridge and desperate not to go to the store, I made the following simple but delicious sauce for some frozen beef ravioli--it was superb with grated romano cheese and a fresh chianti. Its the kind of simple, cheerful fresh-tasting food that makes you feel like its summer in the middle of winter. For two:

1/2 fennel bulb, stalk and green parts
2 tomatoes
3 cloves garlic
2 tablespoons olive oil
1 cup white wine
1 cup broth
1 tsp sugar (at this time of year, the tomatoes aren't sweet enough)
salt to taste

In a sauce or saute pan large enough to eventually accomodate the pasta, saute the fennel and garlic in olive oil for several minutes until softened. Add the tomato, saute a few minutes more, then add the wine and broth. Simmer for about 30 minutes, reducing by about a third, then puree/mash the vegetables to thicken the sauce (aside to Robin: this is where you'd use your handy-dandy immersion blender, if you had one). Add the cooked ravioli, simmer another five minutes, then serve with fresh grated romano or parmesan cheese.