Oxmoor House JANUARY 2005
Cook pasta according to package directions, omitting salt and fat.
Combine beef, onion, and garlic in a large saucepan, and cook over medium-high heat until browned, stirring to crumble. Drain well. Wipe drippings from pan with a paper towel; return meat mixture to pan.
Stir in tomatoes and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 25 minutes. Remove from heat; stir in basil, olive oil, and salt. Cover and let stand 5 minutes before serving. Serve over pasta.
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