Ingredients
4 tbsp oilve oil
1 medium onion, finely diced
2 cloves garlic, finely minced
1 small leek, trimmed and cut into fine half rounds
1 stick of celery from the heart, finely chopped
650g italian tinned tomatoes, mashed
1 tsp fennel seeds
salt and pepper
Method
Heat olive oil in pan
gently fry onion, garlic, leek and celery until transparent
add tomato and fennel seeds
season with salt and pepper
stir well and simmer until sauce thickens and most of the water has evaporated