Place tomatoes in a blender with their juices and pulse until desired consistency reached.
Heat olive oil in a 4qt. saucepan (or larger if doubling) over medium heat. Add onion and sauté until translucent and rich in color, about 5 minutes. Briefly add garlic for 30 seconds until you smell it.
Add red wine here, if desired. Cook for at least two minutes until wine is incorporated. See note below.
Reduce heat to medium-low and add tomato paste. Swirl around until softened and combined with onions about 2 minutes. Add spices ending with sugar and quickly combine because you don’t want the sugar to burn but to caramelize just a bit.
Quickly add pureed tomatoes and simmer over low heat for about 45 minutes. Check the seasoning after 30 minutes or so. Add more salt/pepper or a little more sugar if the tomatoes are more on the acidic side.
Taste and adjust for seasoning.
The sauce will thicken which is what you want. You are looking for a rich, red, sauce with kick-butt flavor. You can leave it as it and use it w/meat or as a pizza sauce.