• 1/2 lb. spaghettini
• 1/2 lb. mixed lean ground meat, bison, pork and veal
• 1/2 onion, chopped
• 1 clove garlic
• 1-2/3 cups canned crushed tomatoes
• 1 cup tomato sauce
• 1-1/2 tsp. Italian herb seasoning
• 2 Tbs. parsley, chopped

Cook pasta in a large pan of boiling water 7-9 minutes, or until al dente. Drain. Combine meat, onion and garlic in a heavy nonstick pan over medium high heat. Cook 5 minutes, stirring frequently, until meat browns. Discard excess fat. Add crushed tomatoes, next 2 ingredients and salt and pepper to taste. Bring to a boil over high heat. Reduce heat to medium and cook 5 minutes, uncovered, until thickened. Stir in parsley. Serve sauce over pasta.

Per serving: calories 521, fat 7.1g, 12% calories from fat, cholesterol 21mg, protein 26.7g, carbohydrates 87.1g, fiber 4.9g, sugar 8.0g, sodium 569mg, diet points 10.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.2, Fruit: 0.0, Bread: 5.1, Lean meat: 1.6, Fat: 0.1, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chianti, Fumé Blanc, or Chenin Blanc.