Stewed Broccoli Rabe With Spicy Tomato Sauce

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2 medium fennel bulbs, cored and coarsely chopped

2/3 cup extra-virgin olive oil

4 medium red onions, finely chopped

8 medium garlic cloves, minced

4 rosemary sprigs

2 teaspoons crushed red pepper

Two 35-ounce cans whole peeled Italian tomatoes, drained and chopped

4 pounds broccoli rabe, large stems discarded


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