4-5 large carrots
1 stalk cut off base
1 large sweet onion
broccoli
5 clove garlic
1 bell pepper
fresh fennel
1 head cabbage
basil
1tble rosemary
1/2 tble Italian seasoning
2 quarts beef broth
2 16oz cans tom diced with juices
8 oz tom sauce
salt to taste
2-3 bay leaves

garlic cloves, unpeeled
16 medium

dried guajillo chilies
(about 4 ounces)
1 teaspoon

dried oregano

(preferably Mexican)
1/4 teaspoon

black pepper, fresh ground
1/8 teaspoon

cumin, fresh ground
3 2/3 cups

meat broth
(beef, poultry or fish depending the use of the sauce)
1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons

olive oil
1 teaspoon

salt, approximately, depending on how salty the broth
1 1/2 teaspoons