Step 1

In a large pot, heat the olive oil over a medium-high heat. Add the onion, carrots, and celery, and sauté until the onions are translucent and the vegetables are tender, about 7 minutes. Add the garlic and cook for 1 minute. Add in the fennel seed, crushed red pepper, and bay leaf.

Step 2

Stir in the tomatoes. Add the basil, oregano, salt, pepper, and sugar, If using. Simmer uncovered for about 30 minutes. Remove and discard the bay leaf. Taste the sauce and season with more salt and pepper, if necessary.