Step 1

Heat the olive oil in a large dutch oven or stock pot over med-high heat. Add the onions to the oil and cook until softened. Add the garlic and cook for one minute.

Step 2

Stir in the oregano and then add the wine. Cook until reduced by half and then add the sugar, fish sauce, tomato puree and crushed tomatoes.

Step 3

Stir the mixture until well combined and then add the salt and pepper. Turn the heat to low and cover. Simmer for 10-15 minutes.