Yield: 1 servings
Measure | Ingredient |
---|---|
6 ounces | Anchovies |
½ cup | Olive oil |
1 pounds | Carrots; coarsely chopped |
1 \N | Onion; coarsely chopped |
1 pounds | Celery; coarsely chopped |
1½ cup | Dry white wine |
6 pounds | Whole tomatoes finely chopped |
12 ounces | Crushed tomatoes |
½ cup | Tomato paste |
1¼ quart | Chicken stock |
1½ \N | Lemons, zested |
⅓ cup | Worcestershire sauce |
4 \N | Beef bouillon cubes |
1½ teaspoon | Salt |
1¼ teaspoon | Black pepper |
1¼ teaspoon | Granulated garlic |
¾ teaspoon | Crushed red chiles |
1¼ teaspoon | Ground basil |
1½ teaspoon | Ground thyme |
1½ cup | 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!"