4 TBSP Extra light olive oil 2 TBSP butter 3 small onions, chopped 2 leeks, cleaned and thinly sliced 6 cloves garlic, minced 2 pinches saffron 2 28oz cans san marzano crushed tomatoes 8 c homemade chicken stock 1 c heavy cream 1/2 c grated parmesan

Saute onions and leeks in olive oil & butter, about ten minutes. Season with s & p. Add garlic and cook until fragrant. Add saffron, tomatoes, and chicken stock. Bring to a boil and cook, stirring occasionally, for about 20 until reduced somewhat. Add heavy cream and parmesan. Enjoy!