4 1/2 Cups canned crushed tomatoes with added puree (from two 28-ounce cans), divided
1/4 cup pine nuts
4 1/2 Tbsp Extra-Virgin Olive Oil
3/4 Cup finely chopped onion
4 large garlic cloves, minced
3/4 tsp Ground Fennel
3/8 tsp (or more) Red Pepper Pizza Flakes
1/2 cup finely chopped fresh basil, divided
1/3 cup dry white wine
1 tsp Oregano
Freshly Ground Black Pepper
Place 1 cup crushed tomatoes in blender. Add pine nuts and blend until very smooth, about 1 minute.
Heat oil in heavy large pot over medium-low heat. Add onion, garlic, fennel seeds, and 3/8 teaspoon dried red pepper flakes. Sauté until onion is soft, about 5 minutes. Add remaining crushed tomatoes, 2 tablespoons chopped basil, wine, and oregano. Scrape in tomato mixture from blender and stir to combine. Simmer sauce until flavors blend, 5 to 6 minutes. Season to taste with salt, pepper, and more dried crushed red pepper, if desired. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
Rewarm sauce. Mix in remaining chopped basil.