Cabernet Sauvignon Spaghetti Sauce


1 tablespoon olive oil
1 small onion, peeled and diced
1 small garlic clove, minced
1 cup sliced mushrooms
1 pound ground beef (85 percent lean)
½ cup cabernet sauvignon wine
1-1/2 cups canned crushed tomatoes
1 tablespoon tomato paste
½ teaspoon crushed dried oregano
½ teaspoon salt
¼ teaspoon smoked paprika
1/8 teaspoon pepper
4 ounces spaghetti, cooked just until tender


Heat oil in large skillet over medium heat. Add onion, garlic and mushrooms. Cook for 5 minutes, stirring occasionally. Add ground beef and break up with wooden spoon. Cook, stirring frequently, until beef is browned, about 2 minutes. Pour off any fat. Add wine to skillet. Increase heat to high and cook, stirring frequently for 3 minutes, or until wine is reduced by half. Reduce heat to low. Add crushed tomatoes, tomato paste, oregano, salt, paprika and pepper. Simmer 10 minutes for flavors to blend. Serve over spaghetti.

Makes 4 (1-cup sauce and about ½-cup cooked spaghetti) servings.

Nutritional information:

Per serving: 390 calories / 15 grams total fat / 26 grams protein / 30 grams carbohydrates / 67 milligrams cholesterol / 529 milligrams sodium / 3 grams dietary fiber