one chopped onion handful of chopped "baby" carrots leftover five tomatoes, which had been previously roasted, with their olive oil. otherwise, include 1/4 cup of decent olive oil. teaspoon fennel seed four or five green pepper corns teaspoon oregano
blend the fuck out of the above. heat in pan until bubbling, then simmer one hour, covered. this varies due to taste and your ideal of thickness. tomato paste can be added if the pink color annoys you.
add the "meat" and simmer at least 30 minutes more. be careful not to run out of liquid
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one chopped onion
handful of chopped "baby" carrots leftover
five tomatoes, which had been previously roasted, with their olive oil. otherwise, include 1/4 cup of decent olive oil.
teaspoon fennel seed
four or five green pepper corns
teaspoon oregano
blend the fuck out of the above. heat in pan until bubbling, then simmer one hour, covered. this varies due to taste and your ideal of thickness. tomato paste can be added if the pink color annoys you.
add the "meat" and simmer at least 30 minutes more. be careful not to run out of liquid
bloop of milk after the heat is off