Heat the oil in a large heavy stockpot over medium-high heat. Add the onions, carrots, and celery and season with the salt and cayenne. Cook, stirring often, until the onions are soft and golden, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the red wine and cook until reduced by half, about 5 minutes.
Add the tomato sauce, stock, crushed tomatoes, whole tomatoes, tomato paste, Essence, sugar, and crushed red pepper flakes. Increase the heat to high and bring to a boil. Reduce the heat to medium-low. Simmer, uncovered, stirring occasionally, until reduced nearly by half, about 3 hours. Season with additional salt to taste.
Yield: 2 1/2 quarts