Marinara Magnifica

This is my favorite spaghetti sauce in the world. It is rich, tangy, a little bit sweet, and a little bit spicey. It cooks for a long time, but prep is easy which makes it perfect for a Saturday or Sunday. The recipe makes alot, so I usually freeze batches to thaw and reheat. You'll never want to return to jarred sauce again. (Source, Alysha via Cooking Light)

Ingredients

1 tablespoon olive oil
6 cups chopped onion (about 3 medium)
1 tablespoon sugar
1/2 cup dry red wine
1 tablespoon extravirgin olive oil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
6 garlic cloves, crushed
2 (28-ounce) cans crushed tomatoes, undrained
2 (14.5-ounce) cans diced tomatoes, undrained
2 (6-ounce) cans tomato paste

Preparation

Heat oil in a Dutch oven over medium heat; add onion and sugar. Cook 30 minutes or until golden, stirring occasionally. Stir in wine; cook 1 minute. Add remaining ingredients; bring to a boil. Reduce heat, and simmer 3 hours, stirring occasionally.