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My husband swears that the best veal parmigian in the world is at an Italian joint in New Orleans called Liuzza's. He thinks this red sauce is the closest thing he's ever had to theirs.

3 tablespoons vegetable oil
5 cups chopped yellow onions
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon crushed red pepper
20 cloves garlic, minced (about 1/3 cup)
2 tablespoons whole fennel seeds
2 (6-ounce) cans tomato paste
4 (15-ounce) cans tomato sauce
1 (28-ounce) can whole tomatoes, pureed with their juice
2 1/2 cups water

Heat the vegetable oil over medium-high heat. Add the onions, Italian seasoning, salt, and red pepper, and cook, stirring, until the onions are soft, 6 minutes. Add the garlic and fennel, and cook, stirring, for 2 minutes. Add the tomato paste and cook, stirring frequently, until paste begins to brown, about 5 minutes. Add the tomato sauce, pureed tomatoes, and 2 1/2 cups of water; bring to a boil. Reduce the heat and simmer for 45 minutes, stirring occasionally.