• 1 medium carrot grated finely
• 5 large cloves garlic, crushed
• 1 stalk celery, grated finely
• 1/2 tsp crushed anise
• 1/2 tsp crushed fennel seed
• 1/2- 1 tsp olive oil
• 3 tbsp tomato paste

Cook the carrot, celery, spices and garlic in the oil until they smell toasty and caramelized. Add the paste and stir constantly until it takes on a maroon/ brown hue.

• 1 tbsp extra virgin olive oil
• 1/2 cup red wine
• 2 tbsp balsamic vinegar
• 2 24 oz cans stewed tomatoes
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 3 bay leaves
• salt, fresh black pepper
• large handful parsley, chopped
• 5 large bay leaves, chopped

Add the oil to the paste and work in. Add the wine and vinegar to deglaze the pan. Hand crush the tomatoes and add to the sauce. Work all ingredients together then add the dried herbs, bay leaves, salt and pepper to taste.

Simmer for 30- 40 minutes, stirring every 5 until thick and darker in color. Stir in most of the herbs, then serve over whole wheat angel hair sprinkling with reserved herbs.