Makes 4 cups
Heat the olive oil over medium-high heat in a small saucepot. Add onion, garlic, fennel seeds, thyme, oregano, salt, black pepper, and crushed red pepper and cook, stirring, until onions are soft, about 2 minutes. Add tomatoes, wine, and sugar and bring to a boil. Lower heat and simmer, stirring occasionally, until thickened, about 30 minutes. Stir in tomato puree, remove from heat, and allow sauce to cool completely; discard sprigs before using. If you prefer a smoother consistency, puree in a blender or food processor.