In a large, heavy saucepan (6-8 qt.) sauté the first 4 ingredients in the heated olive oil
until vegetables are soft. Season with salt and pepper as you go. Add the pureed
tomatoes, crushed tomatoes and the tomato paste. Add the ground bay leaves, basil,
oregano, fennel seeds, parsley flakes and the crushed red pepper (1 tsp.). Add salt and
pepper to taste. Add the brown sugar. Simmer slowly for about 2 hours, stirring
occasionally to prevent sticking. If too thick, add some dry red wine or chicken stock .
This sauce can be used as is or as part of the Lasagna recipe.