(makes approx 1 qt)

2 oz. extra virgin olive oil
4 cloves garlic, thinly sliced
1/2 cup diced onion
1/2 cup sliced cremini mushrooms
1/2 cup diced fennel
1/2 cup diced zucchini
Salt and black pepper, to taste
8 oz. Glace de Veau Roasted Veal Stock Reduction
1 cup tomato concasse
1/4 cup white wine
1 tsp. chopped fresh Italian parsley
1 tsp. chopped fresh basil
1 tbsp. truffle oil

HEAT garlic in olive oil in a saucepan; cook briefly. Add onion, mushrooms, fennel and zucchini; season to taste with salt and black pepper.

STIR in Glace de Veau Roasted Veal Stock Reduction, tomato concasse and wine. Cook for 5 minutes. To finish sauce, stir in parsley, basil and truffle oil.