---------- Recipe via Meal-Master (tm) v8.03
  Categories: Sauces, Appetizers
       Yield: 1 servings
       6 oz Anchovies
     1/2 c  Olive oil
       1 lb Carrots; coarsely chopped
       1    Onion; coarsely chopped
       1 lb Celery; coarsely chopped
   1 1/2 c  Dry white wine
       6 lb Whole tomatoes
            - finely chopped
      12 oz Crushed tomatoes
     1/2 c  Tomato paste
   1 1/4 qt Chicken stock
   1 1/2    Lemons, zested
     1/3 c  Worcestershire sauce
       4    Beef bouillon cubes
   1 1/2 ts Salt
   1 1/4 ts Black pepper
   1 1/4 ts Granulated garlic
     3/4 ts Crushed red chiles
   1 1/4 ts Ground basil
   1 1/2 ts Ground thyme
   1 1/2 c  Light brown sugar
   In a medium large saucepan place the anchovies and the
   olive oil.  Simmer them on medium low for 12 to 15
   minutes, or until the anchovies have dissolved. In a
   large saucepan place the dissolved anchovies and the
   oil. Add the remainder of the ingredients and stir
   them together. Simmer the mixture for 1 hour. It is
   served in a bowl with freshly baked bread, and it’s