Ingredients
1 pound lean ground beef (90% lean)1-3/4 cups sliced fresh mushrooms3 cups tomato juice1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained1 can (8 ounces) no-salt-added tomato sauce1 tablespoon dried minced onion1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon ground mustard1/4 teaspoon pepper1/8 teaspoon ground allspice1/8 teaspoon ground mace, optional6 ounces uncooked multigrain spaghetti, broken into piecesOptional: Fresh mozzarella cheese pearls or shaved Parmesan cheese
Preparation
In a Dutch oven, cook beef and mushrooms over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add tomato juice, tomatoes, tomato sauce, onion and seasonings.
Bring to a boil. Stir in spaghetti. Simmer, covered, 12-15 minutes or until spaghetti is tender. If desired, serve with cheese.
