Sicilian Spaghetti Sauce

• 1/2 pound lean ground beef (90% lean)
• 1 small onion, chopped
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
• 1/4 cup golden raisins
• 1/4 cup dry red wine
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces uncooked spaghetti
• 2 tablespoons minced fresh parsley
• 2 teaspoons pine nuts, toasted

1. In a large skillet, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Stir in the tomatoes, raisins, wine, tomato paste, sugar, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through.
3. Meanwhile, cook spaghetti according to package directions. Stir parsley and pine nuts into meat sauce. Drain spaghetti; top with sauce.

ground beef, onion, olive oil, garlic, italian diced tomatoes, golden raisins, red wine, tomato paste, sugar, basil, salt, pepper, spaghetti, parsley, pine nuts

Taken from www.tasteofhome.com/recipes/sicilian-spaghetti-sauce/ (may not work)