• ½ tsp of fennel seeds

• 1 tbsp of dried basil

• 2 tbsp of olive oil

• 2 fl oz of Tempo Original

• 2 fl oz of leftover red wine 

• 28 oz can of peeled tomatoes

• 1 medium yellow onion, diced

• Salt and pepper to taste

​

INSTRUCTIONS:

• Heat olive oil on medium-low in a heavy-bottom pot.

• Add fennel seeds and cook until fragrant, approximately 30 seconds.

• Add dried basil. Cook until fragrant, approximately 10 seconds. 

• Add diced onions, salt, and pepper. Cook onions until translucent and turning golden. 

• Add Tempo and cook until most of the moisture has evaporated. 

• Add the leftover red wine and cook until most of the moisture has evaporated.

• Add the peeled tomatoes and break them up with a wooden spoon. 

• Reduce heat to low. Cover the pot with a lid, leaving a small gap, and cook for 4-6 hours. Stir occasionally until sauce is reduced by half. 

• Viola! Your Saucy Tempo is ready!

• To serve, heat the sauce with equal parts water (or enough water for desired sauce consistency).    

• To store, you may freeze this sauce for up to 3 months. 

Tempo's Signature Pasta Sauce