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
its fantastic!”