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.