Recipe - Chez Melange Dipping Sauce

6 ounce Anchovies
One half cup Olive oil
1 pound Carrots; coarsely chopped
1 Onion; coarsely chopped
1 pound Celery; coarsely chopped
1 One half cup Dry white wine
6 pound Whole tomatoes
finely chopped
12 ounce Crushed tomatoes
One half cup Tomato paste
1 One fourth qt Chicken stock
1 One half Lemons, zested
1/3 cup Worcestershire sauce
4 Beef bouillon cubes
1 One half teaspoon Salt
1 One fourth teaspoon Black pepper
1 One fourth teaspoon Granulated garlic
Three fourths teaspoon Crushed red chiles
1 One fourth teaspoon Ground basil
1 One half teaspoon Ground thyme
1 One half cup 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 fantastic!"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini