First things first, let's get the sauce going...the longer you cook it, flavors will develop more deeply. Prepare your ingredients by chopping everything up so you're ready. Heat a large dutch oven over medium heat, add EVOO. Add diced onion and cook until softened, not browned, about 10 minutes. Add minced garlic and stir. Add red wine to deglaze the pot, simmer until reduced by about half. This should take about 10-15 minutes. Add (2) 28 oz. cans of San Marzano Tomatoes, hand crush and add their juices. It's a messy job but someone has to do it! Add the sugar, red chili flakes, salt and pepper. Simmer at least 30 minutes, then add half the chopped parsley and basil, about 1 TBS. of each, reserve the rest. Continue to simmer, if it gets reduced to low, you can add a little water and continue to simmer, it will only intensify flavors. Preheat oven to 450F.