Heat olive oil in a large pot over medium heat.
Add onion to hot oil until softened for about 10 minutes
Add basil, red wine, honey, oregano, marjoram, salt, black pepper, fennel seeds, and red pepper into the tomato mixture.
Bring mixture to a simmer and cook 35 minutes.
Add tomatoes, roasted garlic, and bay leaves to the pot.
Bring the sauce to a boil
Reduce to medium-low and simmer mixture for an additional 35 min.
(Optional) Stir balsamic vinegar into the sauce.