Ingredients

• 1/2 pound lean ground beef (15% fat)
• 1 medium onion, chopped
• 3 1/2 cups water
• 1 can (15 ounces) tomato sauce
• 2 teaspoons dried oregano
• 1/2 teaspoon sugar
• 1/2 teaspoon garlic powder or 2 garlic cloves
• 1/2 teaspoon rosemary
• 1/4 teaspoon pepper
• 2 cups (12 ounces) broken spaghetti
• 1 cup (4 ounces) grated parmesan cheese

Directions

1. Brown meat and onions in a large skillet over medium-high heat (300 °F in an electric skillet). Drain fat*.
2. Stir in water, tomato sauce and spices. Bring to a boil.
3. Add spaghetti, cover pan, and simmer 10 to 15 minutes, stirring often to prevent sticking.
4. When spaghetti is tender, top with grated cheese.
5. Refrigerate leftovers within 2 hours.

Notes:

• Try ground turkey or small cooked shrimp for the meat.
• Try whole-wheat pasta to increase fiber.
• Use cheddar cheese in place of parmesan.
• *Pour fat from cooked meat into a metal container. Let it cool, then dispose of it in a garbage can.