Italian Spaghetti with Meat Sauce

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This is my basic go-to spaghetti sauce.  I found the recipe in a Betty Crocker cookbook and have modified it over the years.  These days, I never use the recipe and just make it from memory so it comes out a little different each time.  I had to go back to my old cookbook to get the exact amounts of the spices.  I usually try to make enough so that I can freeze half and have it for another meal.

1 lb lean hamburger

1 c chopped onion

1 clove garlic, crushed

1 cup water

1 cup red wine (I usually use Cabernet Sauvignon)

2 large Cans of Contadina Crushed Tomatoes with Italian Herbs

1 can of  Contadina Tomato Paste

1 tsp salt

2 Tbs sugar

1 tsp dried oregano leaves

1/2 tsp dried basil leaves

1 bay leaf

Cook and stir hamburger, onion and garlic in a large pot.  Drain hamburger and stir in remaining ingredients .  Heat to boiling; reduce heat.  Cover and simmer, stirring occasionally for 1 hour.  Serve over hot spaghetti.  If sauce seems to thick, add water to desired consistency.