Ingredients
1 pound extra-lean ground beef (95% lean)2 garlic cloves, minced1 teaspoon sugar1 teaspoon dried basil1/2 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon paprika1/4 teaspoon pepper1 can (28 ounces) diced tomatoes, undrained1 can (15 ounces) tomato sauce2 cups water1/4 cup chopped fresh parsley8 ounces uncooked whole wheat spaghetti, broken in half1/4 cup grated Parmesan cheeseAdditional chopped parsley
Preparation
In a 6-qt. stockpot, cook and crumble beef with garlic over medium heat until no longer pink, 5-7 minutes. 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.
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.
