Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic)
• 1 tablespoon olive oil
• 1 teaspoon butter
• 2 tuber / s fennel
• salt and pepper
• 300 g tomato (s), peeled, out the can
• 0.5 teaspoon ½ oregano, dried

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Instructions

1. Finely diced onion and garlic, finely diced or pressed, sauté in olive oil and butter. Cut the fennel into strips and add, season with salt. Stew for 15 minutes over low heat.
2. Dice and add tomatoes and season with oregano. Cook until the sauce has the desired consistency. Season to taste with salt and pepper.
3. Tastes good with any type of pasta.