Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
  2              large  clov  garlic crushed
  1              large  onion -- finely chopped
  1                can  no-salt-added tomato paste -- 6-ounce can
  2        tablespoons  minced fresh parsley
  1 1/4      teaspoons  italian herb seasoning
     1/2      teaspoon  dried basil
     1/8      teaspoon  salt
                        freshly ground black pepper
  2          teaspoons  sugar
     1/8      teaspoon  hot red pepper flakes -- or to taste
  1                cup  water
     1/4           cup  red wine
  1                     bay leaf
  1                can  no-salt-added tomato sauce -- 8-ounce can
  1                can  no-salt-added tomatoes crushed -- with liquid
                        -- 16-ounce can
     1/2           cup  grated parmesan cheese -- or to taste

Preparation:

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).

Nutritional Information:

53 Calories (kcal); 3g Total Fat; (59% calories from fat); 2g Protein; 3g Carbohydrate; 4mg Cholesterol; 133mg Sodium