Spaghetti with Marinara Meat Sauce

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	pound	extra lean ground beef
1	medium	sweet onion -- diced
4	cloves	garlic -- minced
1	medium	red bell pepper -- diced
1/2	cup	celery -- diced
1/2	cup	carrots -- diced
6	ounces	mushrooms -- sliced
4 1/4	ounces	black olives -- drained & diced
14 1/2	ounces	tomatoes -- low sodium -- diced
16	ounces	no salt added tomato sauce
6	ounces	no salt added tomato paste
1	cup	red wine
2	tablespoons	olive oil
1	teaspoon	basil
1	teaspoon	oregano
1	teaspoon	rosemary
1	teaspoon	salt
1/2	teaspoon	crushed red pepper
1	teaspoon	fennel seeds
2	tablespoons	Worcestershire sauce
16	ounces	spaghetti -- cooked
2 1/2	ounces	parmesan cheese -- shredded

Add beef to large saucepan and cook until no pink remains. Drain.

Add oil, onions, garlic, celery, carrots and red bell pepper. Cook until onions are soft and translucent and other vegetables have softened. About 15 minutes.

Grind basil, oregano, rosemary, fennel seeds, salt and crushed red pepper with a motor and pestle.

Add mushrooms, olives, tomatoes, tomato sauce, tomato paste, red wine, Worcestershire sauce and spice mix. Heat to boiling.

Reduce heat and simmer for one hour.

Cook spaghetti according to package directions. Pour sauce over and top with cheese.

Makes 12 servings.

Per Serving: 352 Calories; 12g Fat (32.8% calories from fat); 17g Protein; 41g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 475mg Sodium. Exchanges: 2 Grain (Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.