Ingredients

• 2 × 400ml cans whole Italian pelati tomatoes

• 870ml water

• 3–4 TBSP olive oil

• 2–3 fennel seeds, pinched to release flavor

• 2–3 pinches sea salt

• 1.5 TBSP beetroot sugar

• 2 pinches oregano

• 2–3 pinches rosemary

• 1 bay leaf

• 1 Parmesan rind, about 3 inches, with no extra Parmesan attached

Makes approximately 2.5–3 liters of ragu.

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Steps:

1️⃣ Blend the Tomatoes

Blend:

• 2 × 400ml cans whole Italian pelati tomatoes

Blend until smooth.

Pour the blended tomatoes into a large pot.

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2️⃣ Add Ingredients

Add to the pot:

• 870ml water

• 3–4 TBSP olive oil

• 2–3 fennel seeds, pinched to release their flavor

• 2–3 pinches sea salt

• 1.5 TBSP beetroot sugar

• 2 pinches oregano

• 2–3 pinches rosemary

• 1 bay leaf

• 1 Parmesan rind

Stir to combine.

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3️⃣ Simmer

Bring the ragu to a gentle simmer.

Cook uncovered over medium heat for 2–3 hours, stirring occasionally, until the sauce has thickened and the flavors have fully developed.

Remove the bay leaf and Parmesan rind before serving.

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4️⃣ Serve

Serve over pasta or use as the sauce for lasagna.

Ideally, make the ragu the day before using so that the flavors fully develop before using. The ragu can be cooled and stored or frozen for later use.