1/2 pound lean ground beef
1/2 pound Italian turkey sausage links, casings removed, crumbled
1/2 cup chopped sweet onion
4 cans (8 ounces each) no-salt-added tomato sauce
3 ounces sliced turkey pepperoni
1 tablespoon sugar
2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
9 ounces uncooked whole wheat spaghetti
3 tablespoons grated Parmesan cheese
In a large nonstick skillet, cook beef, sausage and onion over medium heat until meat is no longer pink; drain.
Stir in the tomato sauce, pepperoni, sugar, parsley and basil.
Bring to a boil.
Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened.
Meanwhile, cook spaghetti according to package directions.
Drain spaghetti; toss with sauce.
Sprinkle with Parmesan cheese.
Yield: 6 servings.
Nutrition Facts: 1-1/3 cups equals 369 calories, 9 g fat (3 g saturated fat), 60 mg cholesterol, 614 mg sodium, 46 g carbohydrate, 7 g fiber, 25 g protein
Pairs Well With
This makes a great, slightly sweet pasta sauce. It's unusual to have a red sauce without a garlic component to it. I did not miss it. I did substitute Hormel pizza ready canadian bacon for the turkey pepperoni as I could not find the pepperoni. That's fine as I will use the leftover bacon in potato soup next week. In addition to fresh parley and basil, I added fresh oregano and marjoram from my herb garden. I have to say that the sauce is quite addictive...kept making myself another bowl(and licking it clean!!)
Recipe from Light and Tasty