For the sauce, simmer the wine in a small saucepan over medium-high heat until reduced by half, about 4-5 minutes.
Remove from the heat and add the herbs and pepperoncini. Set aside to steep for 30 minutes before preparing the rest of the sauce.
Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and sauté, stirring often, until light golden, about 5 minutes. Add the ground tomatoes and simmer for 5 minutes more.
Remove the bay leaf from the wine mixture and discard it. Add the wine mixture to the pan with the tomatoes and continue to simmer for 5 minutes. Remove from the heat and set aside.