Ingredients
| ¼ cup olive oil | |
| 2 onions, diced | |
| 2 cloves garlic, chopped | |
| 2 shiitake mushrooms, diced | |
| 1 teaspoon paprika | |
| 1 teaspoon fennel seeds | |
| 1 tablespoon tomato paste | |
| 4 anchovy fillets | |
| 1 teaspoon salt | |
| 1 teaspoon pepper | |
| 2 x 400g cans tomatoes | |
| 2 heads broccoli, grated | |
| 1½ tablespoons brown sugar |
Instructions
| 1. | Heat the oil in a heavy-based pan or dish on a medium heat and add all the ingredients except the tomatoes, broccoli and sugar. |
| 2. | Cook, stirring occasionally, for 15 minutes. |
| 3. | Add the tomatoes, broccoli and sugar and continue to cook for 40 minutes with a lid on, stirring occasionally. |
| 4. | Serve with fresh pasta and grated cheese. |
Food styling, recipes and photography Will Bowman & Jane Lyons
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