Ground chicken browns in olive oil before onion and carrot sauté to gold, building a hearty tomato sauce layered with fennel seeds, dried oregano, tomato paste, and fresh basil leaves.
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In 1-gallon pot, heat 3 tablespoons of oil over medium flame. Add ground chicken and cook for 2-3 minutes , stirring often to prevent any scorching. Remove chicken from pan.
Add remaining tablespoon of oil over medium-high flame.
Add onion and carrots. Sauté until golden.
Lower flame to medium, add garlic, salt, fennel, oregano, and tomato paste. Sweat until all vegetables are tender.
Add ground chicken back to pot and mix to incorporate. Continue to sweat few minutes longer.
In Vitamix, blend whole tomatoes and juices.
Add puree to pot and until thickened to desired consistency.
Add rice syrup and basil. few minutes more. Adjust seasoning to taste.
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1h · Serves 4 · 3 ingredients
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