Spaghetti
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2 (28-ounce) cans crushed tomatoes
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1 (12-ounce) can tomato paste
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1 cup water
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1/4 cup grated onion
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1 tablespoon garlic, minced
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1 tablespoon brown sugar, packed
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1 tablespoon Italian seasoning
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2 teaspoons dried rosemary
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1 bay leaf
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1 cup grated Parmesan cheese
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16 ounces spaghetti
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2 tablespoon parsley, chopped
Recipe
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In a large pot, stir together the crushed tomatoes, tomato paste, 1 cup water, onion, garlic, salt, black pepper, brown sugar, Italian seasoning, rosemary, bay leaf, and grated Parmesan cheese. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally for 2 hours.
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Cook the spaghetti according to package instructions just to al dente. Drain well, reserving 1 cup of pasta water, and return to the pasta pot. While spaghetti is still hot, add 1/2 the sauce and toss to coat. Add more sauce as desired. If the sauce is too thick, thin with reserved pasta water. Turn pasta out onto a large serving platter, sprinkle with parsley and serve.