• 1/2  pound 
    lean ground beef
  • 1   cup 
    sliced fresh mushrooms
  • 1/2  cup 
    chopped onion
  • 1/2  cup 
    chopped carrot
  • 1/2  cup 
    chopped green pepper
  • 1/4  cup 
    chopped celery
  • 1   
    clove garlic, minced
  • 1  14 1/2 ounce can 
    tomatoes, cut up
  • 1/4  cup 
    water or dry red wine
  • 1/2 6  ounce 
    can (1/3 cup) tomato paste
  • 1/2  teaspoon 
    dried basil, crushed
  • 1/4  teaspoon 
    dried oregano, crushed
  • 1   
    small bay leaf
  • 1/4  teaspoon 
  • 1/8  teaspoon 
  • 1   teaspoon 
  • 6   ounces 
In a large saucepan cook meat, mushrooms, onion, carrot, green pepper, celery, and garlic until meat is brown and vegetables are tender. Drain off fat.
Stir in undrained tomatoes, tomato paste, water or wine, basil, oregano, bay leaf, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally. Remove bay leaf.
Combine cornstarch and 1 tablespoon cold water. Stir into sauce. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
Meanwhile, cook spaghetti according to package directions. Drain well. Serve sauce over spaghetti. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 318, Fat, total (g) 6, chol. (mg) 40, carb. (g) 47, pro. (g) 20, sodium (mg) 529, Percent Daily Values are based on a 2,000 calorie diet
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