Place the Dutch Oven on the stove over medium-low heat. When hot, add the olive oil.

Once the olive oil just barely starts smoking, add the onions to the pan. Season the onions with a pinch of salt and stir occasionally until the onions are just starting to brown, about 5-7 minutes.

Add the mushrooms and season with another pinch of salt. Stir occasionally until the mushrooms are nicely browned on both sides.

Add the garlic, stirring for 15-30 seconds to ensure it doesn’t burn, then add the oregano and chile flake. Stir for another 15 seconds, then add the red wine.

Cook until the wine has evaporated, then add the tomatoes, sugar, and a pinch of salt. Reduce the heat to low, and cook for at least 15 minutes and up to 2 hours.  The longer you cook the sauce, the more rich and savory it will become.

As your sauce is finishing, bring your pasta water to a boil in your Stainless Clad Saucepan. Once boiling, season with salt. Add your pasta to the water and cook until al dente according to package instructions.

Once the pasta has reached the desired doneness, strain the pasta and toss with the sauce in the Dutch Oven.

Garnish with parsley and freshly grated parmesan to serve.