Perfect Spaghetti Sauce

In large, heavy stockpot, brown Italian sausage, breaking up as you stir.

Add onions and continue to cook, stirring occasionally until onions are softened.

Add garlic, tomatoes, tomato paste, tomato sauce and water. (I usually add the garlic a couple minutes after adding onions, but several minutes before adding sauce, but you have to be careful not to let the garlic burn.)

Add basil, parsley, bay leaves, brown sugar, salt, crushed red pepper, and black pepper.

Stir well and barely bring to a boil.

Stir in red wine. 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!

Cook spaghetti noodles to package directions.

Spoon sauce over drained spaghetti noodles and sprinkle with Parmesan cheese.

*The left-over spaghetti sauce freezes well to use with lasagna. http://www.food.com/recipe/jo-mamas-world-famous-spaghetti-22782