I've tried several different variations of spaghetti recipes and here is the combination I love best. It's texture is fabulously smooth and the herbs are just right.
1 small chopped onion
6 garlic cloves minced
1 (28 ounce) can of diced tomatoes
2 (6 ounce) cans of tomato paste
2(15 ounce) cans tomato sauce
1-2 cup of water ( more water if you want to cook it for a long time)
3 tsp of basil
2 tsp of dried parsley
1 tsp of brown sugar
1 tsp of salt
1/2 tsp crushed red pepper
1/4 black pepper
1 cup of merlot or cabernet (not necessary just fun)
Add a little olive oil to a pot and cook onion until it's soft. Add everything but the wine. Cook until almost boiling, now add the wine. Then simmer on low for at least and hour.
I often double this recipe and freeze it so I can use it with chicken or eggplant parmesan.