• 1 Tbs. plus 1 tsp. olive oil
• 2 onions, chopped
• 1 clove garlic, crushed
• 2-1/4 lbs. minced beef
• 1-3/4 lbs. canned crushed tomatoes, undrained
• 1-2/3 cups water
• 1/3 cup plus 3 Tbs. dry white wine
• 2-3/4 Tbs. tomato paste
• 3 small beef stock cubes, crumbled
• 1 tsp. dried oregano leaves
• 1/2 tsp. dried marjoram leaves
• 1/2 tsp. sugar

Heat oil in a heavy nonstick pan over medium low heat. Cook onions and garlic 12 to 15 minutes, stirring, until onions are very soft. Add beef, increase heat to medium high, stirring, until well browned. Stir in remaining ingredients, bring to boil. Reduce heat to low and simmer, uncovered, 2 hours, stirring occasionally, until sauce is thickened. Serve with pasta and grated parmesan cheese, if desired.

Per serving: calories 473, fat 14.8g, 29% calories from fat, cholesterol 403mg, protein 53.9g, carbohydrates 27.5g, fiber 5.5g, sugar 5.8g, sodium 742mg, diet points 10.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 2.6, Sugar: 0.1, Very lean meat protein: 7.5

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