How to make it

  • Place a 12 inch skillet on high heat.
  • Add oil and onion.
  • Stir occasionally until onion turns clear. About 5 minutes.
  • Add 2 tbs of butter, the salt, crushed red pepper, fennel, garlic, roasted red pepper, and mushrooms.
  • Stir occasionally until onions and fennel start to brown.
  • Add red wine, scraping the bottom of the pan.
  • As the wine dries up, add the tomatoes.
  • Cook for 1 minute, stirring occasionally.
  • Add 2 tbs butter and milk.
  • Reduce heat to medium-low and simmer to desired consistency, about 10 minutes.
  • Add salt and pepper to taste.
  • Allow to cool and transfer to a food processor to puree until smooth.

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    " It was excellent "
    goodeat ate it and said...
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