Perfect Spaghetti Sauce

• 2 lb ground Italian sausage, mild
• 1 Vidalia onion, chopped
• 4 clove garlic, minced
• 1 can diced tomatoes (28 oz)
• 2 can tomato paste (6 oz. ea.)
• 2 can tomato sauce (15 oz. ea.)
• 1 cup water (for long simmer times only)
• 3 tsp basil
• 2 tsp dried parsley flakes
• 3 bay leaves
• 1 1/2 tsp brown sugar
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 tsp freshly ground black pepper
• 1/4 cup red wine (can substitute with Worcestershire sauce)
• 1 cooked spaghetti noodles
• 1 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. (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.)
5. Add basil, parsley, bay leaves, brown sugar, salt, crushed red pepper, and black pepper.
6. Stir well and barely bring to a boil.
7. Stir in red wine.
8. Simmer on low, stirring frequently for at least an hour.
9. A longer simmer makes for a better sauce, just be careful not to let it burn!
10. Cook spaghetti noodles to package directions.
11. Spoon sauce over drained spaghetti noodles and sprinkle with Parmesan cheese.
12. *The left-over spaghetti sauce freezes well to use with lasagna.
13. http://www.food.com/recipe/jo-mamas-world-famous-spaghetti-22782

ground italian sausage, vidalia onion, clove garlic, tomatoes, tomato paste, tomato sauce, water, basil, parsley flakes, bay leaves, brown sugar, salt, cayenne pepper, ground black pepper, red wine, noodles, parmesan cheese

Taken from cookpad.com/us/recipes/337772-perfect-spaghetti-sauce (may not work)