Spaghetti Sauce

From: (Jane Colman)

1 28-ounce can crushed tomatoes      1 6-ounce can tomato paste
1 onion                              1-4 cloves garlic
1 teaspoon oregano                   1 teaspoon basil
1/2 teaspoon allspice                freshly ground black pepper
3/4 cup red wine (optional)          2 tbsp fresh parsley (optional)

Chop the onions and garlic and saute in a non-stick pan or a
little olive oil.  Put all ingredients in a large pot and simmer
for about half an hour (I usually just do it until the spaghetti
is ready).  The red wine (a tomato-paste can-full) does improve
the taste.  I don't generally measure the herbs, but use a generous
pinch of oregano and basil and a smaller pinch of allspice, but I
think my measurements here are probably close to what I use.  The
pepper is several turns of the grinder, no way to measure.