1/4 c. extra virgin olive oil
1 1/4 lbs. ground chuck, browned off & strained
1 med.-lg. onion, chopped or cut in 1/4" dice
3 lg. cloves of garlic, pressed or chopped
10 sprigs fresh parsley, leaves only, chopped
2 (1 lb. 12 oz.) cans Progresso tomatoes with basil, chop in blender, leave coarse
3/4 tomato can of water
2 (6 oz.) cans tomato paste
8-10 lg. basil leaves, chopped
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1/4 tsp. fennel seeds
1/4 tsp. crushed red pepper
Salt & black pepper to taste
Grated aged Romano cheese

PRE-PREP:

1. Chop onions, parsley, basil leaves.

2. Chop tomatoes on blender, leaving chunky.

3. Fry off ground beef, strain and keep warm.

4. Have all other ingredients ready at hand.

PROCEDURE:

1. In a heavy sauce pot, saute onions in the olive oil until translucent, add garlic and saute until it imparts its aroma, add parsley and saute until well wilted. Add the fresh basil, stir.

2. Add the tomatoes, tomato paste and the water. Stir together and return to a simmer. Season with salt and pepper, add the oregano, dried basil, the fennel seeds, and the red pepper. Set to simmer over a very gentle fire, stirring occasionally.

3. Serve with pasta.