Cooking Light Spaghetti And Meat Sauce

• 1 1/2 lbs extra lean ground beef
• cooking spray
• 1 1/2 cups diced onions
• 1 1/2 cups diced green bell peppers
• 1 cup diced red bell pepper
• 1 1/2 cups sliced mushrooms
• 3 garlic cloves, minced
• 2 cups shredded zucchini (about 2 large)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup sugar
• 2 (28 ounce) cans crushed tomatoes, undrained
• 1 (14 1/2 ounce) can stewed tomatoes, undrained
• 1 (12 ounce) can tomato paste
• 1 (7 ounce) bottle roasted red peppers, undrained
• 14 cups hot cooked spaghetti (about 1 3/4 pounds uncooked pasta)

1. Cook the meat in a large Dutch oven over medium-high heat until browned, stirring to crumble. Drain meat well, and set aside. Wipe out pan with a paper towel, and coat with cooking spray.
2. Place the pan over medium-high heat until hot. Add the diced onion, diced bell peppers, mushrooms and minced garlic, and saute 5 minutes or until tender. Add zucchini, and saute 5 minutes. Drain vegetables. Return meat and vegetables to pan, and stir in dried oregano, salt, black pepper, and crushed red pepper. Cook mixture over medium-high heat 5 minutes. Add sugar, crushed and stewed tomatoes, tomato paste, and roasted red bell peppers to pan, and bring mixture to a boil. Reduce heat, and simmer 1 hour or until sauce is thick. Serve the meat sauce over pasta.

extra lean ground beef, cooking spray, onions, green bell peppers, red bell pepper, mushrooms, garlic, zucchini, oregano, basil, salt, black pepper, red pepper, sugar, tomatoes, tomatoes, tomato paste, red peppers, pasta

Taken from www.food.com/recipe/cooking-light-spaghetti-and-meat-sauce-174680 (may not work)