MAS Ranch Red Sauce Recipe

• 1 Tablespoon Olive oil
• 1 Large Onion Chopped
• 2 Large Carrots Shredded
• 4 1/2 ounce Can black olives Chopped
• 2 Tablespoons Basil & Oregano each
• 1 Teaspoon thyme
• 1 to 2 Tablespoons Fennel seeds
• 1/2 Teaspoons Sage & rosemary each
• 1.5 oz glace de Poulet (roasted chicken stock)
• 1/2 Cup Brandy
• 2 32 ounce Cans Organic tomato puree or chopped tomatoes
• 1 32 ounce Can Whole tomatoes or sauce
• 4 to 5 large Cloves Fresh garlic Chopped

1. In a large 8-quart soup pot sautA onion in olive oil for 4-5 minutes till translucent.
2. Turn heat to high, add spices soup & stock paste and brandy to cover.
3. Allow alcohol to cook off, 1 minute, then add carrots, black olives and tomatoes.
4. Cook covered for 2 to 4 hours, depending on whether you used whole tomatoes etc.
5. Sauce should be thick.
6. When it is done add fresh garlic and remove from heat.
7. Serve over al dente pasta.
8. Options: All spices should be to taste.
9. After sauce is cooked add fresh garlic.
10. You can add some Piment D'Espelette for spiciness.

olive oil, onion, carrots, black olives, basil, thyme, fennel seeds, rosemary, chicken, brandy, tomato puree, tomatoes, garlic

Taken from cookeatshare.com/recipes/mas-ranch-red-sauce-44652 (may not work)