Meat and Mushroom Spaghetti

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	tablespoon	olive oil
1	medium	shallot -- minced fine
8	ounces	crimini mushrooms -- sliced
1	pound	extra lean ground beef
1	clove	garlic -- minced fine
6	ounces	no salt added tomato paste
1/8	teaspoon	crushed red pepper flakes
1	teaspoon	homemade Italian seasoning -- see recipe
1	teaspoon	seasoned salt
1/4	teaspoon	seasoned pepper
1/2	cup	red wine
1	tablespoon	low sodium Worcestershire sauce
14 1/2	ounces	no salt added diced tomatoes with basil & garlic & oregano -- drained
1	large	roasted red pepper
2 1/4	ounces	black olives -- drained and sliced
16	ounces	no salt added tomato sauce
8	ounces	spaghetti -- cooked
4	ounces	grated fresh Parmesan cheese

Heat oil in large frying pan on medium high. Add shallot, mushrooms, and ground beef. Cook until no pink remains in meat.

Add garlic, tomato paste, salt, pepper, and red pepper flakes. Cook for one minute or until fragrant.

Add red wine and Worcestershire sauce and heat stirring up the brown bits.

Add tomatoes, olives, and roasted pepper. Heat for one minute.

Add tomato sauce and heat until boiling. Reduce heat and cover and simmer for 30 minutes.

Make the spaghetti according to package instructions.

Serve sauce over spaghetti with fresh cheese on top.

Makes 8 servings.

Per Serving: 404 Calories; 17g Fat (39.3% calories from fat); 23g Protein; 36g Carbohydrate; 4g Dietary Fiber; 50mg Cholesterol; 609mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.