Homemade Spaghetti Sauce with Tomato Juice

1) 600 g/18 oz of spaghetti (about 100 g/3 oz of spaghetti per serving)u003cbru003e2) 100 g/3.5 oz of red onions, choppedu003cbru003e3) 2 tbsp of olive oilu003cbru003e4) salt and ground white pepper to taste to tasteu003cbru003e5) 400 g/14 oz of fresh or canned tomatoes, peeled and choppedu003cbru003e6) 2 garlic cloves or to taste, choppedu003cbru003e7) 700 ml/24 fl oz of tomato broth or 1,000 ml/35 fl oz of tomato juiceu003cbru003e8) a few fresh basil leaves or 1 tsp of dried basilu003cbru003e9) a small rosemary twig or 1/2 tsp of dried rosemaryu003cbru003e10) fresh juice from a lemonu003cbru003e11) 1 tbsp of granulated sugaru003cbru003e12) 300 g/10 oz of grated Parmesan cheese (optional)

1) boil spaghetti in salted water as instructed on the packagingu003cbru003e2) peel onions off and chop them finelyu003cbru003e3) pour olive oil into a frying skillet, place it on the stove over a medium temperature, and wait until the oil is hotu003cbru003e4) place chopped onions into the skillet and season it with some salt to taste, then fry it until glassyu003cbru003e5) add tomatoes and garlic to the skillet and continue simmering ingredients for about 3 to 5 minutes or until the tomato juice drops a littleu003cbru003e6) pour tomato broth into the skillet, add chopped basil and the rosemary twig, then reduce the temperature to middle-low, place the lid and wait until the homemade pasta sauce dropsu003cbru003e7) add lemon juice, sugar, and white pepper to taste, then boil the sauce 2-3 minutes moreu003cbru003e8) in the meantime, drain water from the spaghetti and place them on the platesu003cbru003e9) pour 1-2 ladles of homemade marinara sauce over spaghetti on each plate, then sprinkle over some grated cheese and a few basil leaves (optional)