• 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

1. In a large nonstick skillet, cook beef, sausage and onion over medium heat until meat is no longer pink; drain.
2. Stir in the tomato sauce, pepperoni, sugar, parsley and basil.
3. Bring to a boil.
4. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened.
5. Meanwhile, cook spaghetti according to package directions.
6. Drain spaghetti; toss with sauce.
7. Sprinkle with Parmesan cheese.
8. Yield: 6 servings.
9. 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

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