1/4 cup finely chopped fresh parsley or 1 1/2 teaspoons dried parsley
How to Make It
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; cook, stirring constantly, 3 minutes or until tender. Add ground round, and cook until beef is browned, stirring until it crumbles. Drain well.
Add tomatoes and next 4 ingredients to beef mixture in skillet; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes, stirring occasionally.
While sauce simmers, cook noodles according to package directions, omitting salt and fat; drain. Place 1 cup noodles on each of 5 individual serving plates. Stir parsley into tomato sauce; spoon evenly over noodles.
Keep this sauce handy in the freezer. If you cook regularly for two, freeze the sauce in 2 1/2-cup portions, and you'll have two meals on hand. Or double the recipe to make 10 cups of sauce, and freeze it in 5-cup portions in heavy-duty, zip-top plastic freezer bags.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook