Roasted Fennel and Onion Red Sauce

I needed to find a way to spice up a store bought jar of red sauce, this is what I came up with.  Roasted fennel almost becomes sweet when roasted, so don’t fear the end result of this recipe.


1 Medium Fennel Bulb

Olive Oil

Salt and Pepper

1/2 Yellow Onion, cut in half then sliced thin

2 T Butter

1/2 T Sugar

1 T Balsamic Vinegar

2 Cloves Garlic, minced

1 1/2 T Fennel Fronds, diced finely

24 oz. Jar Red Sauce

1/4 C Red Wine


-Cut fennel into quarters be sure to remove green stalks and core. Place on parchement lined baking sheet, drizzle in olive oil, sprinkle with salt and pepper.  Bake 425 degrees for 20 minutes, flipping over half way through cooking time.  Remove from oven and when cool enough to handle, dice. Set aside.

-In pot over medium heat melt butter, add in onion, cook 5 minutes, reduce temperature to medium low, add in sugar and vinegar, cook 10 minutes longer.  Add in garlic and cook until garlic becomes fragrant.

-Pour in sauce, add wine to jar, cover and shake, then pour remaining sauce and wine into pot, add in fennel and fennel fronds.  Bring to boil, cover and simmer for 20 minutes.  Serve over your favorite pasta.  Enjoy!


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