4 tbsp. butter
2 (28 oz.) cans crushed tomatoes
1/4 c. ouzo or anisette
1 tbsp. crushed fennel seeds
3 tsp. salt
1/4 tsp. fresh ground pepper
1 c. half and half
1 c. heavy cream

Melt butter. Add onion. Saute onion covered for 10 minutes. Add tomato, ouzo, fennel, salt and pepper. Heat to simmer. Cook one hour. Stir in half and half and cream.