Saute onions, garlic, carrots and pepper for 3 minutes on medium heat.
Add herbs, tomatoes and red wine. Lightly simmer for 2 hours stirring every 15 minutes and breaking the tomatoes up with a spoon.
Using and immersion blender blend the sauce till smooth (if you don't have one you can use a regular blender or opt for a chunkier sauce). Add with salt and sugar and cook for an additional 15 minutes.
The sauce will keep for about a week, but can be frozen and used later.