
A glossy, slow-simmered tomato sauce clings to tender spaghetti, brightened with fresh basil and finished with a pat of butter for silkiness—comfort that tastes like home.
1 lb spaghetti
3 tbsp extra-virgin olive oil
1 yellow onion, finely chopped
4 clove garlic, finely minced
28 oz crushed tomatoes
2 tbsp tomato paste
½ cup dry red wine
1 cup water, reserved from pasta cooking
1 tsp granulated sugar
1 tsp dried oregano
¼ tsp red pepper flakes
1 bay leaf
1 tbsp kosher salt, divided
½ tsp black pepper, freshly ground
2 tbsp unsalted butter
½ cup basil, chopped
½ cup parmesan, freshly grated
Nutritional information is calculated using an ingredient database and should be considered an estimate.

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