Step 1: Sauté the Aromatics - Heat your ¼ cup of extra virgin olive oil in a large heavy-bottomed pot over medium heat until it shimmers. Add your finely diced large yellow onion and cook for 6-8 minutes, stirring frequently until the onions become translucent and slightly golden. Add your 4 cloves of minced garlic and cook for just 60 seconds more until fragrant.

Step 2: Develop the Tomato Base - Push the onions and garlic to one side of the pot and add your 6 ounces of tomato paste. Let the tomato paste cook undisturbed for 2-3 minutes until it darkens slightly. Stir the paste into the onion mixture and cook for another 2 minutes. Pour in your 28-ounce can of crushed tomatoes and 2 cups of water. Stir everything together thoroughly.

Step 3: Incorporate Seasonings and Simmer - Add all your seasonings: 2 tablespoons of granulated sugar, 1 tablespoon of Italian seasoning, 2 teaspoons of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of black pepper, and 1 teaspoon of salt. If using the Parmesan rind, add it now. Bring the sauce to a gentle bubble, then reduce the heat to low and cover partially. Set your timer for 45 minutes.

Step 4: Finish with Butter and Adjust Consistency - After 45 minutes, remove the pot from heat and fish out the Parmesan rind. Stir in 2 tablespoons of unsalted butter until it melts completely. Adjust the sauce consistency as needed.

Step 5: Serve and Store Properly - Toss the sauce with freshly cooked spaghetti. To store leftovers, cool the sauce completely before transferring to airtight containers.