I used to help my mom make this when I was growing up, and the recipe stuck. It was a beloved comfort food at college, and is now a weeknight staple for my fiance and me.
—KRISTIN MICHALENKO SEATTLE, WA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 pound extra-lean ground beef (95% lean)
2 garlic cloves, minced
1 teaspoon sugar
1 teaspoon dried basil
1 /2 teaspoon dried oregano
1 /4 teaspoon salt
1 /4 teaspoon paprika
1 /4 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
2 cups water
1 /4 cup chopped fresh parsley
8 ounces uncooked whole wheat spaghetti, broken in half
1 /4 cup grated Parmesan cheese
Additional chopped parsley
1. In a 6-qt. stockpot, cook and crumble beef with garlic over medium heat until no longer pink, 5-7 minutes; drain. Stir in sugar and seasonings. Add tomatoes, tomato sauce, water and 1 /4 cup parsley; bring to a boil. Reduce heat; simmer, covered, 5 minutes.
2. Stir in spaghetti, a little at a time; return to a boil. Reduce heat to medium-low; cook, uncovered, until spaghetti is al dente, 8-10 minutes, stirring occasionally. Stir in cheese. Sprinkle with additional parsley.
PER SERVING 1 1 /3 cups: 292 cal., 6g fat ( 2g sat. fat ) , 46mg chol., 737mg sod., 40g carb. ( 6g sugars, 8g fiber ) , 24g pro. Diabetic Exchanges: 3 starch, 2 lean meat.