In a large cooking pot, saute garlic and onion in olive oil until onion becomes translucent. Add chili pepper and tomato paste. Add tomato sauce and water. Add diced tomatoes. Simmer to a slow boil on medium heat. Add the dried herbs and fennel seed.
Simmer on low for 60-80 minutes minutes. Cover pot with a lid, stir occasionally. Then add brown sugar and simmer covered until ready to serve.
Serve with pasta noodle of choice.

1 6-ounce can tomato paste
2 8-ounce cans tomato sauce
1 28-ounce can crushed tomatoes in puree
3 large fresh tomatoes, diced
1 large yellow or white onion, diced
4 cloves garlic, minced
1 tablespoon brown sugar
1/4 tablespoon dried red chili peppers
1/4 tablespoon fennel seed
3 tablespoon dried Italian herb mix (parsley, basil, oregano)
3 tablespoon olive oil
1 to 2 cup water