Tomato and Fennel sauce
Source: San (adapted from bon appetit)
several tablespoons olive oil
2 garlic cloves, chopped
1 cup chopped fresh fennel/anise
1 1/4 teaspoons fennel seeds
1 28-ounce can crushed tomatoes
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1/8 teaspoon ground cloves
1/4 C dry white wine
2 or 3 T cream
Heat oil in heavy large saucepan over medium-low heat. Add garlic, fennel and fennel seeds and sauté until tender, about 12 minutes.
Add tomatoes with their juices and next 4 ingredients. Simmer until sauce thickens, about 25 minutes. Season with salt and pepper.
Stir in a bit of cream. Cover; chill if not using right then. Rewarm before using.