Sauté finely chopped onions and garlic in olive oil in a large, thick-bottomed frying pan until transparent and soft but not coloured. Stir in tomato concentrate and continue to cook for a minute or two, stirring constantly. Pour in Italian peeled tomatoes; add bay leaves, parsley, oregano and lemon peel. Add dry white wine, an equal quantity of water, and salt and freshly ground black pepper, to taste, and simmer gently, stirring from time to time, for 1 to 2 hours. Just before serving, stir in Worcestershire sauce, to taste.