Instructions: Heat oil in heavy non-aluminum skillet over medium-high heat. Add garlic and onion and saute until limp.

Stir in tomato paste, parsley, herbs, salt, black pepper, sugar and pepper flakes. Cook 3 or 4 minutes, stirring often.

Bring water, wine, bay leaf, tomato sauce, tomatoes and liquid from tomatoes to a boil. Reduce heat and simmer 1 to 1-1/2 hours. Remove bay leaf.

Cook spaghetti according to package directions, omitting salt. Drain and serve with sauce. Sprinkle dish with Parmesan cheese.

NOTE: The sauce freezes well.

Makes 8 servings (2 ounces spaghetti and 1/2 cup sauce per serving).

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