3 tbsp olive oil
1/2 large onion (chopped)
1 tbsp minced garlic
1 (14.5 oz) can diced tomatoes
2 (15 oz) cans tomato sauce
2 (6 oz) cans tomato paste
2 (15 oz) cans water
2 bay leaves
1 tbsp Italian seasoning
1 tbsp salt (or less, to taste)
1 tbsp black pepper (or less, to taste)
1/3 cup sugar (or less, to taste)
1/4 cup red wine (whatever you like to drink)

In a large, shallow saucepan, on medium heat, add onions and garlic to the olive oil. Heat until onions are cooked through, but not browned.

Add diced tomatoes, tomato sauce, tomato paste and water. Stir until ingredients are combined. Add bay leaves, Italian seasoning, salt, pepper, sugar and wine. Stir.

Cook, covered, on low heat for 20 minutes. Cook, uncovered, also on low heat, for another 20 minutes, stirring occasionally while sauce thickens.

Remove from heat. Let stand 10 minutes. Remove bay leaves.

This recipe makes about 68 oz of sauce. Place about 22 oz of sauce into each of 3 plastic containers to freeze. Re-heat frozen sauce by placing in saucepan and warming on medium heat.

Each of the 22 oz containers should cover a 6 3/4 oz serving of thin spaghetti (half a 13.25 oz box) which should serve 2 people.

Submitted by: Jim Ross