One-Pot Meaty Spaghetti

• 1 pound extra-lean ground beef (95% lean)
• 2 garlic cloves, minced
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (15 ounces) tomato sauce
• 2 cups water
• 1/4 cup chopped fresh parsley
• 8 ounces uncooked whole wheat spaghetti, broken in half
• 1/4 cup grated Parmesan cheese
• Additional chopped parsley

1. In a 6-qt. stockpot, cook and crumble beef with garlic over medium heat until no longer pink, 5-7 minutes. Stir in sugar and seasonings. Add tomatoes, tomato sauce, water and 1/4 cup parsley; bring to a boil. Reduce heat; simmer, covered, 5 minutes.
2. Stir in spaghetti, a little at a time; return to a boil. Reduce heat to medium-low; cook, uncovered, until spaghetti is al dente, 8-10 minutes, stirring occasionally. Stir in cheese. Sprinkle with additional parsley.

extralean ground beef, garlic, sugar, basil, oregano, salt, paprika, pepper, tomatoes, tomato sauce, water, parsley, whole wheat spaghetti, parmesan cheese, parsley

Taken from www.tasteofhome.com/recipes/one-pot-meaty-spaghetti/ (may not work)