Servings: 6

3 Tablespoons extra virgin olive oil 3 Tablespoons extra virgin olive oil
2 Tablespoons minced garlic 2 Tablespoons minced garlic
1 medium onion finely chopped 1 medium onion finely chopped
1 cup Italian red wine 1 cup Italian red wine
1 (28-0unce) can Italian tomatoes 1 (28-0unce) can Italian tomatoes
1 6-0unce) can Italian tomato paste 1 6-0unce) can Italian tomato paste
1 Tablespoons dried sweet basil 1 Tablespoons dried sweet basil
1 teaspoon Kosher salt (or more to taste) 1 teaspoon Kosher salt (or more to taste)
1 teaspoon red pepper flakes ( or more to taste) 1 teaspoon red pepper flakes ( or more to taste)
1 teaspoon white granulated sugar (or more to taste) 1 teaspoon white granulated sugar (or more to taste)
1 1/2 pounds fresh Italian pork sausage,removed from and crumbled 1 ½ pounds fresh Italian pork sausage,removed from and crumbled
Cooked meatballs Cooked meatballs
Hot cooked spaghetti Hot cooked spaghetti

In a large pot heat 3 Tablespoons of olive oil over low heat. Add the garlic and onion and cook until translucent. Stir in the red wine. Add the whole Italian tomatoes. Add the tomatoes paste out of the can . Rinse the remaining paste out of the can with some water, add the water to the pot.
Add a Tablespoon of dried sweet basil, and salt red pepper and sugar to taste.
Stir . When the sauce come to a light boil, add the Italian sausage and simmer the sauce over low heat for 3 to 4 hours, stirring occasionally and adding water if sauce gets too thick. During the last hour or so adjust the seasoning, if needed, and partly cover the pot. Serve over spaghetti, and drink the rest of the wine.