Add the onion, garlic, Italian seasoning, crushed red pepper, sugar, salt, and pepper to the bowl of a food processor fitted with the chopping blade. Pulse until the ingredients form a paste.
Heat olive oil in a large, heavy bottomed sauce pan or dutch oven over medium heat. Add the onion mixture to the hot oil and cook, stirring constantly for 5 minutes.
Add one of the cans of crushed tomatoes and cook, stirring frequently, until thick and darkened in color – 5-10 minutes.
Stir in the wine, the rest of the crushed tomatoes, and the Worcestershire sauce. Bring to a boil and cook, partially covered to avoid splatters, over medium low heat for an 1-2 hours, stirring occasionally. Taste for seasoning and adjust if necessary. Stir in the fresh parsley and basil.