Heat the oil in a large heavy-base sauce-pan and stir-fry the onion over medium heat for 5 minutes or until lightly browned. Add the chilli, garlic and red pepper and stir-fry for another 2 minutes. Increase the heat, add the stock and wine and boil rapidly for minutes. Add the tomatoes and tomato paste. Reduce the heat and add the sugar and bay leaf, cover with a lid and simmer for 2-3 minutes. Add the basil, salt and pepper and turn off the heat.