1/4 c olive oil
1 c julienned onion
3 cloves garlic chopped
1/2 tsp crushed red pepper
2 fennel bulbs julienned (approx 2-2 1/2 cups)
1 28oz can of good quality crushed tomatoes
the zest of 1 orange
Salt and freshly ground pepper
small handful of chopped parsly
2 tbsp butter