Preparation:
Sauté‚onion, bell pepper, garlic and carrots in olive oil in a 4-qt. saucepan until vegetables are tender (about 10 minutes). Add mushrooms and continue cooking 2 or 3 minutes more.
Add tomatoes, bay leaf, aniseed and wine. Simmer, uncovered, stirring occasionally, until sauce thickens (about 1 to 1 1/2 hours).
Add oregano, basil, parsley and lemon balm; stir and simmer 15 to 20 minutes longer to let flavors mingle.
Cathy's note: The recipe says nothing about removing the bay leaf afterward, but this is standard practice so that any sharp edges on it do not cause discomfort or physical damage to people |
