In a large dutch oven, make the sauce. Add EVOO and the diced onion, saute until translucent, about 10 minutes on medium low. Then add 1/2 of the minced garlic and sauté another minute or so. Next add the red wine, the 28 oz. can of whole peeled tomatoes and their juices. Squeeze them very carefully as you add them, it is a very messy job! Then I add a can of 28 oz. crushed tomatoes to it and another 28 oz. can of tomato puree. Add in the 2 Tablespoons of parsley, 2 Tablespoons of the basil, salt, pepper, pinch of red pepper flakes and 1 teaspoon sugar. Simmer over low heat for at least an hour, but flavor will develop the longer you simmer. I like to simmer sauce for at least 2 hours.