I want to use fennel seeds in my spaghetti sauce but I'm not sure if I
should crush them or not. I'm afraid if I crush them I will get too much
of the licorice flavor but at the same time if I don't crush them I will
get a big shot of licorice flavor when I bite into one. I'm hoping I can
put them in there whole and they will somewhat dissolve while the sauce
is simmering for couple of hours.

I made some sauce last weekend and started off soaking 4 cloves of
garlic in olive oil for few minutes then turn on the heat, added half
vidalia onion, 1 tsp oregano and 1/2 tsp basil and kept mixing on med
heat being careful not to burn the garlic. After a few minutes I had the
most incredible smell. I don't know if soaking garlic in olive oil makes
a difference but it sure seem like it.

-ss