1 (14-ounce) can quartered artichoke hearts, drained
5 cups hot cooked linguine (about 10 ounces uncooked pasta)
How to Make It
Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat to pan. Add the spaghetti sauce and the next 4 ingredients (spaghetti sauce through garlic), and stir well. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Stir in artichokes; cover and simmer 2 minutes. Serve meat mixture over linguine.