Famous Spaghetti

2 lb Italian sausage, casings removed (next time I'd rather do hamburger or nothing)

1 small onion, chopped (optional)

3 to 4 garlic cloves, minced

28 oz can diced tomatoes

6 oz cans tomato paste

15 oz cans tomato sauce

2 cup water, (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)

3 tsp basil

2 tsp dried parsley, flakes

1 1⁄2 tsp brown sugar

1 tsp salt

1⁄4 tsp (up 1/2) crushed red pepper flakes

1⁄4 tsp black pepper, freshly ground coarse

1⁄4 cup red wine, (a good Cabernet!)

1 lb thin spaghetti

1 parmesan cheese

Directions

1. In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
2. Add onions and continue to cook, stirring occasionally until onions are softened.
3. Add garlic, tomatoes, tomato paste, tomato sauce and water.
4. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
5. Stir well and barely bring to a boil.
6. Stir in red wine.
7. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
8. Cook spaghetti according to package directions.
9. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.