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.
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