Instructions:
- Sauté the Aromatics:
In a large stockpot over low-medium heat, add the olive oil and sauté the chopped onions for about 4 minutes. Then, add the crushed garlic and cook for an additional 2 minutes until fragrant. - Add Tomatoes and Spices:
Stir in the water, tomato paste, tomato puree, and crushed tomatoes. Mix well. Add the white sugar, salt, black pepper, dried basil, oregano, thyme, rosemary, and Parmesan cheese. Stir to combine. - Simmer the Sauce:
Cover the pot and let the sauce simmer on low heat for 2 1/2 hours, stirring occasionally. - Add Wine and Continue Cooking:
After 2 1/2 hours, add the dry red wine to the sauce. Continue to cook, uncovered, for an additional 30 minutes.
Notes:
- The sauce will be slightly thinner on the first day, but it will thicken up nicely by the second day, especially if you add meat.
- Adding ground beef or Italian sausage to the sauce will also affect its consistency, making it heartier.
Enjoy this classic Italian spaghetti sauce with your favorite pasta and a generous sprinkle of grated Parmesan cheese!
