Sun-Dried Tomato Spaghetti Sauce

Directions

Drain dried tomatoes, reserving ¼ cup oil.

Chop tomatoes, and set aside.

Heat reserved oil in a Dutch oven; sauté onion, celery, carrot and garlic in hot oil 15 minutes, stirring occasionally.

Stir in dried and canned tomatoes, wine, fennel seeds, and pepper; cook, uncovered, over medium heat 1 hour or to desired consistency, stirring mixture occasionally.

Position knife blade in food processor bowl; add half of sauce mixture.

Pulse 4 or 5 times or until mixture is chopped but not smooth.

Repeat the same procedure with remaining half of sauce Serve over hot pasta.