Instructions: Heat oil and butter in large saucepan over medium-high heat. Add onion, celery, carrots, garlic and fennel and saute for 15 minutes.

Stir in the canned tomatoes, sun-dried tomatoes, wine and salt & pepper.

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 bu t 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.

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