In a Dutch oven over medium heat, heat the olive oil. Add the onion and saute until translucent, about 4 to 5 minutes. Add the garlic and saute one additional minute, stirring constantly. Stir in the crushed tomatoes, tomato paste, tomato sauce, and red wine until well combined.
Mix in sugar, basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 45 minutes to.
1 hour, stirring occasionally, allowing the sauce to reduce and thicken.