Sun-Dried Tomato Spaghetti Sauce

• 8 ounces sun-dried tomatoes packed in oil, undrained
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup carrot, diced
• 3 cloves garlic, minced
• 2 (28 ounce) cans whole tomatoes, undrained
• 23 cup chablis or 23 cup other dry white wine
• 1 teaspoon dried fennel seed
• 12 teaspoon pepper

1. Drain dried tomatoes, reserving 1/4 cup oil.
2. Chop tomatoes, and set aside.
3. Heat reserved oil in a Dutch oven; saute onion, celery, carrot and garlic in hot oil 15 minutes, stirring occasionally.
4. 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.
5. Position knife blade in food processor bowl; add half of sauce mixture.
6. Pulse 4 or 5 times or until mixture is chopped but not smooth.
7. Repeat the same procedure with remaining half of sauce mixture.
8. Serve over hot pasta.

tomatoes, onion, celery, carrot, garlic, tomatoes, chablis, pepper

Taken from www.food.com/recipe/sun-dried-tomato-spaghetti-sauce-25227 (may not work)