Spaghetti with Meat and Mushroom Sauce

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
8	ounces	spaghetti -- cooked and drained
2	tablespoons	olive oil
1	pound	extra lean ground beef
1	small	shallot -- minced
1	large	clove garlic -- minced
4	ounces	cherry tomatoes -- sliced
1	large	roasted red pepper -- diced
2 1/4	ounces	black olives -- sliced
14 1/2	ounces	no salt added diced tomatoes -- drained
8	ounces	crimini mushrooms -- sliced
8	ounces	no salt added tomato sauce
6	ounces	no salt added tomato paste
1/2	cup	red wine
1/2	teaspoon	seasoned salt
1/4	teaspoon	seasoned pepper
1	teaspoon	Italian seasoning
1	teaspoon	low sodium Worcestershire sauce
4	ounces	grated fresh Parmesan cheese

Cook spaghetti according to package directions. Drain.

Heat oil in large saucepan over medium heat. Add ground beef, shallots, and mushrooms. Cook until no pink remains in beef and mushrooms and shallots start to brown.

Add tomato paste and garlic. Cook for one minute.

Add wine, tomato sauce, black olives, red peppers, cherry tomatoes, diced tomatoes, salt, pepper, Italian seasoning, and Worcestershire sauce.

Heat until sauce starts to bubble. Reduce heat and cover and cook for 15 minutes.

Serve over spaghetti and topped with cheese.

Makes 8 servings.

Per Serving: 404 Calories; 19g Fat (43.0% calories from fat); 23g Protein; 33g Carbohydrate; 3g Dietary Fiber; 50mg Cholesterol; 503mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.