Part 2/9:

First, chop one yellow onion finely. While jarred sauce might be convenient, nothing beats the taste of fresh ingredients. After dicing the onion, set it aside and move on to the garlic. Mince the garlic finely – though it may leave a lingering smell, the depth of flavor it will add is well worth it.

Next, introduce some crushed fennel seeds. Their licorice-like flavor elevates the sauce by adding a unique twist. With a heavy-bottomed pot heated, drizzle in a splash of olive oil before adding the onions with a sprinkle of salt. Stir the onions until they turn translucent, avoiding browning them.