Ingredients
Olive oil to cover bottom of 8 qt. Pot to ¼"
2-28oz cans of crushed tomatoes
6-12oz cans of tomato paste (preferably Contadina)
1 oz dried parsley or 3-4 oz. Fresh Italian parsley chopped
8-12 garlic cloves, chopped
⅓ to ½ cup dried basil or ¾ to 1 cup fresh basil chopped
5 bay leaves
1 Tbs dried oregano or 2 Tbs fresh chopped
3 Tbs salt
1 tsp cinnamon - a little more than a level teaspoon.
3 Tbs sugar
1 tsp black pepper
Preparation
Heat oil in pot. Add garlic, parsley, basil, oregano, bay leaves. Simmer for a few minutes until fragent.
Add crushed tomatoes, tomato paste and 3 cans water (use crushed tomato cans). Stir.
Bring to a boil. Add salt, cinnamon and sugar. Add ¾ cup more water and stir.
Simmer partially covered 1 hour. Cook until dark red. Add water if to thick. When done, skim all but 1/8" of oil off the surface.
Boil spaghetti in salted water until al dente. Serve covered with sauce
