Based on The Boston Globe Magazine, Sheryl Julian and Julie Riven, 2004 October 24
In a large flameproof casserole, heat the oil. Add the onion and red pepper and cook over medium heat, stirring often, for 15 minutes or until the vegetables soften. Stir in the parsley and cook for 2 minutes.
Add the crushed whole tomatoes, the can of water, diced tomatoes, tomato sauce, tomato paste, sugar, salt, and pepper. Bring the mixture to a boil.
Turn the heat to low and cook the sauce, stirring often, for 1 hour or until it thickens.
Taste for seasoning and add more salt and pepper if you like.
Serve over spaghetti.
Notes: Haven't tried it yet. Original recipe called for 1 cup freshly grated Parmesan cheese. I don't eat cheese.
Mind! I don't mean to say that I know, of my own knowledge, what there is
particularly dead about a door-nail. I might have been inclined, myself,
to regard a coffin-nail as the deadest piece of ironmongery in the trade.
But the wisdom of our ancestors is in the simile; and my unhallowed hands
shall not disturb it, or the Country's done for. You will therefore permit
me to repeat, emphatically, that Marley was as dead as a door-nail.
-- Charles Dickens, "A Christmas Carol"
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