Start by warming up your olive oil in a deep sauce pan/pot on medium heat.
Chop up your onions and add throw them in your pot.
Once the onions start becoming a little more transparent lower the heat and keep on stirring.
Make sure to keep an eye on your onions, if you feel that they are starting to burn add a tbsp of hot water.
Keep cooking for about 15 minutes or until completely caramelised like in the photo above.
Add your wine and stir.
Once the alcohol evaporates add your tomatoes (puree and whole).
Let it simmer on low heat for at least 50 minutes or until the sauce thickens. Stirring occasionally.
Salt and pepper to your taste.
Turn your stove off.
You can use an immersion blender to smooth it up if you want, I like my sauce a little chunky so I use a potato masher to crush the tomatoes.
Now is the time to add your favourite fresh herbs. I use a mix of basil, parsley and oregano that I grow on my kitchen window.
This sauce can keep in the fridge for about a week, the sooner you refrigerate it, the longer it will last. It can serve easily 15 portions, or up to 20, depending on how generous you are with it.