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Ingredients:

2 pounds Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3-4 garlic cloves , minced
1 (28-ounce) can diced tomato
2 (6-ounce) cans tomato paste
2 (15-ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. if you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine - a good cabernet
1 pound thin spaghetti
parmesan cheese

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.

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