Spaghetti With Classic Red

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 14 cup tomato paste
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 14 cup dry red wine
• 1 (29 ounce) can crushed tomatoes
• salt
• fresh ground black pepper
• 1 lb spaghetti
• 2 tablespoons minced fresh flat-leaf parsley
• freshly ground parmesan cheese

1. Heat the oil in a big saucepan over medium heat; add in onion and cook until soft, about 5 minutes.
2. Stir in the garlic, tomato paste, sugar, oregano, and basil; stir in the wine.
3. Add in the tomatoes, salt and pepper to taste; bring the sauce to a boil, then decreae heat to low and simmer for 20-25 minutes, stirring occasionally.
4. For a smooth sauce, pass it through a strainer to remove the solids, then return to the saucepan.
5. Keep the sauce warm over low heat.
6. Meanwhile, cook the spaghetti in a big pot of salted boiling water, stirring occasionally, until al dente, about 8 minutes.
7. When the pasta is cooked, drain it and place in a large serving bowl; add the sauce and toss gently to combine.
8. Sprinkle with parsley and a light dusting of cheese; serve immediately, with additional cheese to pass around the table.

olive oil, yellow onion, garlic, tomato paste, sugar, oregano, basil, red wine, tomatoes, salt, fresh ground black pepper, parsley, freshly ground parmesan cheese

Taken from www.food.com/recipe/spaghetti-with-classic-red-392401 (may not work)