Spicy Spaghetti Sauce

1/2 C red wine
1 onion, chopped
6 cloves garlic, pressed (or more, if you love garlic)
1 can (10 oz) Ro-Tel tomatoes and chilies
1 can (28 oz) tomatoes
1/2 C red wine
2 t oregano (or more)
2 t basil (or more)
2 t rosemary ( or more)
2 bay leaves (I used fresh, but dried would also work)
1 T sugar
1/3 C dry TVP® granules
4 oz lowfat tofu (see NOTE)
freshly ground pepper, to taste
salt, to taste
garlic powder, to taste
NOTE: I froze the tofu first, then thawed it, squeezed it dry, then
crumbled it into the sauce.

Saute onion and garlic in 1/2 C red wine over high heat until wine has
evaporated (don't get it too dry or it will burn). Add tomatoes, another
1/2 C red wine, oregano, basil, rosemary and sugar. Stir together,
reduce heat to medium, and taste. Adjust seasonings. Bring to a boil.
Sauce should be pretty soupy; add TVP® (no, I did not pre-soak TVP®).
Cover and reduce heat to a simmer. Let cook for about 10 minutes, or
until TVP® has become soft. Add crumbled tofu. Heat through, then serve!

One more note - go easy on the sugar. A little goes a long way - I
started out using 2 teaspoons of sugar, then added an additional teaspoon
(3 teaspoons = 1 tablespoon). The sugar adds a great deal to the balance
of the sauce.

TVP is a registered trademark of Archer-Daniels-Midland Company.