1. NOTE: This can easily be done in a crock pot, but be sure to brown any meat prior to adding it to the crock pot. Also, it is not necessary - but, I really prefer to saute the onion, garlic or any other vegetables too.
2. Base Flavor - Add the olive oil to a big pot over medium heat and add the onion, garlic, and red pepper flakes and saute about 4-5 minutes until tender. Add the wine to deglaze.
3. * If you plan to use a more vegetable based sauce, just add a little more olive oil and saute all the vegetables at once.
4. Tomatoes - Add in all the tomatoes (juice and all) and the broth (or water), sugar, basil and oregano. I reduce the heat to medium low, cover and simmer 60 minutes (30 minutes if you are in a hurry), depending on your time frame. If you like the sauce a little thicker, just remove the cover so the sauce can evaporate a bit.
5. * At this point, after you added all the tomatoes and seasoning, add your meat back in if you are preparing a meat sauce.
6. Finishing - When the sauce is done, add in the red wine vinegar, simply wakes-up the sauce, and don't forget to add the fresh parsley. Also check for any additional seasoning - salt and pepper and I love to add some fresh chopped basil (optional) and cook, another 3 or 4 minutes.
7. Serve - Just enjoy with your favorite pasta, meatballs, etc., and top with your favorite grated fresh cheese.