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).