Marinara Sauce with Fennel
(makes about 2 quarts)
From the Cheese Factory Restaurant in the Wisconsin Dells
This is a vegan/vegetarian restaurant, and its cook book is quite good.

Ingredients:
2 Tbsp. olive oil
½ cup finely chopped onion
2 tsp. minced garlic
¼ cup finely chopped celery
¼ cup finely chopped green pepper
1 tsp. fennel seeds crushed in a mortal & pestle

¼ tsp hot pepper flakes
1 29 oz. can tomato sauce
1 14.5 oz. can peeled plum tomatoes, chopped
8 oz. tomato juice
8 oz. tomato paste
1 tsp. salt
1 tsp. dried basil, crumbled
¼ tsp. dried thyme, crumbled
½ tsp. dried oregano, crumbled
¼ tsp. ground black pepper
½ tsp. ground fennel (commercial or ground fine)
2 tsp. sugar
2 bay leaves

1 Tbsp. flat parsley, chopped
½ cup Parmesan cheese, grated

Sauté the first group of ingredients in the oil for 3-5 minutes
Add the second group of ingredients, cover and simmer on low fire for 30 min.
Add the third group, mix well and serve.

Freezes well, and takes well to the addition of beef, chicken or sausage