Old World Italian Spaghetti Sauce

• 2 (6 ounce) cans tomato paste
• 1 (28 ounce) can tomato puree
• 2 (28 ounce) cans crushed tomatoes
• 4 garlic cloves, crushed
• 1/2 cup onion, chopped
• 3 1/2 tablespoons extra virgin olive oil
• 2 1/2 tablespoons white sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried rosemary leaves
• 1/4 cup parmesan cheese
• 1/2 cup dry red wine
• 2 1/2 cups water

1. In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.

tomato paste, tomato puree, tomatoes, garlic, onion, extra virgin olive oil, white sugar, salt, black pepper, basil, oregano, thyme, rosemary, parmesan cheese, dry red wine, water

Taken from www.food.com/recipe/old-world-italian-spaghetti-sauce-139406 (may not work)