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In a large pot, heat the olive oil over medium heat.
Add the diced onion and celery, cooking until they are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the canned tomatoes, breaking them up with a spoon.
Season the mixture with salt, sugar, dried Italian herbs, and red pepper flakes.
Add the anchovy paste, white wine vinegar, and tomato paste, stirring to combine.
Let the sauce simmer for about 30 minutes, adding water as needed to reach your desired consistency.
Finish by stirring in the chopped Italian parsley before serving.