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PdfHeat the oil and butter in a large saucepan over medium-high heat. Add the onion, celery, carrots, garlic, and fennel seeds and sauté for 15 minutes.
Stir in the canned tomatoes, sun-dried tomatoes, wine, and salt and pepper to taste. 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 but 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.