1/4 c. oil from the jar of sun-dried tomatoes
4 tbsp. (1/2 stick) unsalted butter
1 lg. yellow onion, chopped
3 ribs celery, minced
3 carrots, peeled and minced
3 cloves garlic, minced
1 tsp. fennel seeds
2 (28 oz.) cans tomatoes, undrained
3/4 c. chopped sun-dried tomatoes (packed in oil)
1 c. dry white wine
Salt and freshly ground black 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. Yield: 6-8 portions.