8 ounces "bella" oil-packed sun-dried tomatoes -- undrained

1 cup onion -- chopped

1 cup celery -- chopped

1 cup carrot -- diced

3 cloves garlic -- minced

2 28 oz cans whole tomatoes -- undrained

2/3 cup chablis or other dry white wine

1 teaspoon dried fennel seed

1/2 teaspoon pepper

Drain dried tomatoes, reserving 1/4 cup oil. Chop tomatoes, and set aside. Heat reserved oil in a Dutch oven; saute 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 mixture. Serve over hot pasta.