1 tb Olive oil
2 Large cloves garlic
– crushed 1 Large onion, finely chopped
1 cn No-salt-added tomato paste
– 6-ounce can 2 tb Minced fresh parsley
1 1/4 ts Italian herb seasoning
1/2 ts Dried basil
1/8 ts Salt
Freshly ground black pepper 2 ts Sugar
1/8 ts Hot red pepper flakes
– or to taste 1 c Water
1/4 c Red wine
1 Bay leaf
1 cn No-salt-added tomato sauce
– 8-ounce can 1 cn No-salt-added tomatoes
– crushed, with liquid – 16-ounce can 1/2 c Grated Parmesan cheese
– or to taste Heat oil in heavy non-aluminum skillet over medium-high heat. Add garlic and onion and saute until limp. Stir in tomato paste, parsley, herbs, salt, black pepper, sugar and pepper flakes. Cook 3 or 4 minutes, stirring often. Bring water, wine, bay leaf, tomato sauce, tomatoes and liquid from tomatoes to a boil. Reduce heat and simmer 1 to 1-1/2 hours. Remove bay leaf. Cook spaghetti according to package directions, omitting salt. Drain and serve with sauce. Sprinkle dish with Parmesan cheese. NOTE: The sauce freezes well. Makes 8 servings (2 ounces spaghetti and 1/2 cup sauce per serving).