1/4 c. oil from the jar of sun-dried tomatoes
4 tbsp. unsalted butter (optional)
1 lg. yellow onion, chopped
3 ribs celery, minced
3 carrots, peeled and minced
3 cloves garlic, minced
1 tsp. fennel seeds
2 cans (28 oz. each) tomatoes, undrained
3/4 c. chopped sun-dried tomatoes (packed in oil)
1 c. dry white wine
Salt and pepper to taste

Heat the oil and butter in a large saucepan over medium-high heat. Add the onion, celery, carrots, garlic and fennel seeds and saute for 15 minutes. Stir in the canned tomatoes, sun-dried tomatoes, wine, and salt and pepper to taste. Simmer uncovered for 1 hour, stirring occasionally.

Transfer the sauce to a food processor fitted with a steel blade and process with repeated pulses until blended but not smooth. Tiny chunks should still remain. Serve the sauce over a hearty pasta, such as thick spaghetti or ziti, with freshly grated Parmesan cheese. For a heartier sauce, slices of quickly fried pepperoni can be added just before serving. 6-8 portions.