Portabella Mushroom Spaghetti Sauce

2 TBSP Olive Oil
2 Cups Chopped Green Onions
5 Cups Portabella Mushrooms, Sliced Thick
4 – 16 oz Jars Tomato Sauce
2 – 16 oz Cans Whole Peeled Tomatoes
Merlot Wine, ½ to 2 Cups to Taste
1 TBSP Fresh Parsley, Chopped
1 Cup Sharp Parmesan Cheese
Grated Red Pepper and Cayenne Pepper (a Dash of Each)
A Drizzle of olive oil
Pinch of Sugar

In a large pot, simmer olive oil and green onion to where onions are almost transparent or very soft. Stir in mushrooms and add the red and cayenne pepper. When boiling, add wine and tomato sauce, bring to a boil, smash the whole peeled tomatoes and add. Cook on medium for 2 hours, stirring often. Drizzle in a little olive oil, add sugar, and parsley. Add Parmesan cheese. Serve over spaghetti. YUM!