In a large pot over low heat, sautè the onion and garlic in the olive oil. When the vegetables are lightly browned, add the Roma and seasoned tomatoes, tomato paste, and red wine and stir to combine. Using an immersion blender, blend the sauce to the desired consistency (omit this step if you prefer a chunky sauce).

Bring the sauce to a low boil over medium heat and cook, stirring every 15 minutes, until the alcohol from the wine has evaporated, eliminating any acidity, about 60 minutes. Turn the heat down to low and add the maple syrup, carrots, essential oils, bay leaf, sea salt, white pepper, dried basil, oregano, parsley, and thyme. (If you are using fresh herbs, hold off and add them 10 minutes before the sauce is done.) Let the sauce simmer for at least 1 hour and up to 2 hours for the most robust flavor. Cover and set aside.

Bring a large pot of water to a boil, adding a little sea salt. Add the spaghetti and a little olive oil to prevent the pasta from sticking. Cook the minimum time indicated on the package. Remove from the heat, let the spaghetti sit for a few more minutes, and then drain it in a colander. Return the spaghetti to the empty pot with a little more olive oil to prevent it from sticking. (If you’re using zoodles, cook them for 2 minutes in boiling water and drain immediately.)

To serve, remove the bay leaf from the sauce and discard. Place a portion of pasta on each plate, followed by a large handful of spinach, if using, and ladle the sauce over it. Alternatively, serve the sauce over a bed of fresh greens or spiralized raw zucchini or with a fresh side salad.

To store leftovers, mix plenty of sauce with the pasta and top it with extra sauce. To serve, preheat the oven to 325℉ and cook, covered, for 15-30 minutes. Or refrigerate the sauce for up to a week or freeze it for up to a month to make Mama Z’s Lasagna another time.