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.
Trending This Week