Heat a frying pan until hot, then add the olive oil and fennel and cook over a medium heat for 20 minutes until starting to brown.
Add the garlic, oregano, wine, tomatoes and boiling water.
Cook over a very low heat for 1 ½ hours.
If there is still a lot of liquid, cook on a fast heat until very little water remains and the sauce has thickened.
Season with salt, black pepper and balsamic vinegar.
Finish with grated parmesan, the basil and chopped black olives.
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