Ingredients

The following ingredients have 8 Servings
  • 2 (28-ounce) cans crushed tomatoes
  • 1 (12-ounce) can tomato paste
  • 1 cup water
  • 1/4 cup grated onion
  • 1 tablespoon garlic, (minced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon brown sugar, (packed)
  • 1 tablespoon Italian seasoning
  • 2 teaspoons dried rosemary
  • 1 bay leaf
  • 1 cup grated Parmesan cheese
  • 16 ounces spaghetti
  • 2 tablespoon parsley, (chopped)

Instruction

  • 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.
  • 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.