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).