Heat olive oil in a large Dutch oven over medium heat until shimmering. Add grated onion and cook stirring occasionally, until softened and lightly golden around the edges, 6 to 8 minutes.
Add garlic, red pepper flakes, and oregano; cook stirring frequently, until fragrant. Add tomato paste and continue to cook for an additional minute.
Add brown sugar and stir until combined. Stir in tomato sauce, crushed tomatoes, wine, salt and black pepper. Increase heat to medium high and bring to a simmer.
Cover and reduce heat to medium low, stirring frequently until slightly thickened, about 20 minutes.
Serve over spaghetti noodles or Bucatini, a thick spaghetti like pasta with a hole running through the center.
Top with fresh grated parmesan cheese and minced basil leaves.