1-First Step: Mise en place and aromatics prep. Gather all ingredients and measure them out. Chop 1/2 cup of onion and crush 4 garlic cloves. Grate 1/2 cup Parmesan if not pre-grated. Having everything ready keeps the cooking flow smooth and helps prevent overcooking aromatics.

2-Second Step: Heat olive oil and sauté aromatics. In a large stockpot over low to medium heat, add 3 1/2 tablespoons olive oil. When oil shimmers, add the 1/2 cup chopped onion and sauté for about 4 minutes, stirring frequently so they soften without browning. Add 4 cloves crushed garlic and cook for 2 more minutes until fragrant. This step forms the flavor base for the Italian Spaghetti Sauce.

3-Third Step: Add liquids and tomato bases. Pour in 2 1/2 cups water, the 2 cans (6 ounces each) tomato paste, 1 can (28 ounces) tomato sauce, and the 2 cans (28 ounces each) crushed tomatoes. Stir well to combine all ingredients and to dissolve the paste into the water and sauces. Bringing everything to an even mix prevents pockets of paste that can scorch during long simmering.

4-Fourth Step: Season and bring to a gentle simmer. Add 2 1/2 tablespoons sugar, 1 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon Italian seasoning, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes, 1/4 cup chopped fresh parsley, and 1/2 cup grated Parmesan cheese. Stir well to distribute herbs and cheese. Cover the pot and cook over low heat for about 2 1/2 hours, stirring occasionally to prevent sticking. Keep the heat low so the sauce develops slowly without burning.

5-Fifth Step: Add red wine and finish cooking. After the covered simmer, add your choice of red wine: about 1 cup is standard for the full recipe. If you prefer not to use wine, substitutions are listed later. Add the wine to the pot and continue cooking uncovered for an additional 30 minutes. Cooking uncovered lets alcohol evaporate and the sauce reduce slightly, concentrating flavors. Note: the recipe’s total cooking time is approximately 3 hours and 25 minutes, including active prep and simmering.

6-Final Step: Taste, adjust, and serve. Taste the sauce and adjust salt, pepper, or sugar to your preference. If the sauce seems thin on the first day, do not worry: it will thicken after resting overnight. For serving, toss hot cooked pasta directly into the pot or ladle sauce over drained pasta. Garnish with extra Parmesan and a sprinkle of fresh parsley.