Heat EVOO in a large Dutch oven over medium to medium-high heat. Add fennel, garlic, chili and onion, and stir 5 minutes. Add wine and tomatoes, breaking up the tomatoes with a spoon. Season sauce with salt, pepper, marjoram or oregano, parsley and basil. Bring to a bubble, reduce heat to low simmer and let reduce 30-45 minutes before serving.