1 (14.5-ounce) can no-salt-added whole tomatoes, drained and chopped
1 (8-ounce) can no-salt-added tomato sauce
3 tablespoons dry red wine
2 tablespoons no-salt-added tomato paste
1 tablespoon chopped fresh parsley
2 teaspoons chopped ripe olives
1 1/4 teaspoons minced fresh basil
1 1/4 teaspoons minced fresh oregano
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1 bay leaf
1 1/2 cups cooked spaghetti (cooked without salt or fat)
2 teaspoons grated Parmesan cheese
How to Make It
Cook ground round in a medium saucepan over medium-high heat until browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from pan with a paper towel. Set meat aside.
Coat saucepan with cooking spray; place over medium heat until hot. Add mushrooms, carrot, green pepper, celery, and garlic; saute 3 minutes. Return meat to pan. Add tomato and next 11 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 20 minutes or until thickened, stirring occasionally. Remove and discard bay leaf. Spoon sauce over spaghetti. Sprinkle with Parmesan cheese.
This was an excellent, hearty red sauce. I put the carrots, celery and bell pepper in a food processor and pulsed until chopped before sauteeing. For olives, I used some muffuletta olive salad, and what a fantastic addition! Never thought of that before.
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