DRIED TOMATO SPAGHETTI SAUCE

8 ounces Bella Oil-Packed Sun-Dried Tomatoes, undrained
1 cup chopped onion
1 cup chopped celery
1 cup diced carrot
3 cloves garlic, minced
2 cans (28 oz each) whole tomatoes, undrained
2/3 cup Chablis or other dry white wine
1 teaspoon dried fennel seed
1/2 teaspoon ground black pepper
hot cooked pasta (for serving)

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 tomatoes 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.

Makes 6 cups
From: Recipelink.com
Source: Recipe pamphlet: Bella Sun Dried Tomatoes