Put 5 quarts of water in large pot, add 1 tablespoon of salt, and bring to boil.
Brown the ground Johnsonville Sweet Italian Sausage in a large deep skillet. Drain off excess fat, add merlot, and deglaze until merlot smell leaves.
Stir in the caramelized onions. Simmer a couple of minutes, and add the Worcestershire sauce, continuing to simmer.
Add herb mixture and stir until wilted. Then, add the two cans of pasta sauce. Add the sugar and stir. I always taste to make sure I have the flavor I want. Lower heat and let simmer while pasta is cooking.
Serve sauce over the spaghetti or combine with the sauce in the pot and let simmer a few minutes.
Sprinkle with parmesan cheese and enjoy.