12 oz. ground beef or bulk pork sausage
1 C. chopped onion
1/2 C. chopped green sweet pepper
1/4 C. chopped celery
2 cloves garlic, minced
4 C. chopped, peeled tomatoes (6 large) or two 14-1/2 oz. cans tomatoes, cut up
6oz. can tomato paste
1/3 C. water
2 Tbsp. snipped fresh parsley
1 Tbsp. snipped fresh basil or 1 tsp. dried basil, crushed
1 Tbsp. snipped fresh oregano or 1 tsp. dried oregano, crushed
2 tsp. snipped fresh marjoram or 1/2 tsp. dried marjoram, crushed
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
8-10 oz. dried spaghetti, vermicelli or other pasta
grated parmesan cheese
1. In a large saucepan or pot cook ground beef or pork sausage, onion, sweet pepper, celery, and garlic until meat is brown. Drain fat.
2. Stir in the fresh or undrained canned tomato, tomato paste, water, parsley, basil, oregano, marjoram, sugar, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Uncover and simmer for 10-15 minutes more, or to desired consistency, stirring occasionally.
3. Meanwhile, cook spaghetti for 10-12 minutes or until tender but still firm. Drain well. Serve sauce over spaghetti. If desired, sprinkle with parmesan cheese.
Nutrition: 503 calories; 13g fat; 4g sat fat; 71g carbs; 28g protein