Ingredients
1/2 pound lean ground beef (90% lean)1 small onion, chopped1 teaspoon olive oil1 garlic clove, minced2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained1/4 cup golden raisins1/4 cup dry red wine2 tablespoons tomato paste1 tablespoon sugar1 teaspoon dried basil1/2 teaspoon salt1/4 teaspoon pepper8 ounces uncooked spaghetti2 tablespoons minced fresh parsley2 teaspoons pine nuts, toasted
Preparation
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.
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.
Meanwhile, cook spaghetti according to package directions. Stir parsley and pine nuts into meat sauce. Drain spaghetti; top with sauce.
