Heat the oil in a pot and brown the ground beef until mostly cooked. Add the onion, red pepper, and mushrooms and cook for about 10 minutes, or until the vegetables are soft and a lot of the liquid has evaporated. Add the tomato sauce. Then, pour the wine into the tomato sauce jar, close the jar, shake it up, and add the wine to the pot. (This will make sure you get every last drop of sauce!) Add the sugar, salt, pepper, onion powder, garlic powder, Italian herbs, and crushed red pepper. Mix well and bring to a boil. Cover, reduce to a simmer, and cook for 90 minutes to 2 hours (or however much time you have – the longer, the better). Serve over pasta with crusty garlic bread to mop up it all up!