Salsa de las albóndigas

Ingredients for 4 servings:

• olive oil
• 1 onion(s)
• 1 can of tomatoes
• 2 cloves garlic
• 1 bunch of flat-leaf parsley
• chili pepper(s)
• 2 bay leaves
• 3 g fennel seeds
• wine, white
• black pepper
• oregano

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

An addictive sauce

The sauce is best prepared in an earthenware pan. Sauté a finely chopped onion in plenty of olive oil. Before it turns golden brown, add grated red tomatoes (I always use canned tomatoes for flavor), finely chopped garlic, and chopped flat-leaf parsley. Heat everything together gently. Add bay leaves, a pinch of Spanish paprika (chilli pepper), a little black pepper, oregano, and 2-3 grams of fennel. Once the liquid has reduced, add a little white wine. The sauce is usually served over albóndigas, but we eat it with everything.