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Sicilian Spaghetti Sauce

 Sicilian Spaghetti Sauce
Golden raisins and pine nuts add a new flavor twist to this southern-Italian pasta sauce.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Sicilian Spaghetti Sauce (continued)

Directions (continued)

  • parsley and pine nuts into meat sauce. Drain spaghetti; top with
  • sauce. Yield: 4 servings.
Nutritional Facts: 1 cup sauce with 1 cup spaghetti equals 457 calories, 7 g fat (2 g saturated fat), 28 mg cholesterol, 1,138 mg sodium, 74 g carbohydrate, 4 g fiber, 21 g protein.
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