I love this recipe from Cooking Light. It definitely is one of the recipes that has made it into my meal rotation.

Ingredients

(Serves four)

8 ounces thin spaghetti

1 tablespoon olive oil

2 cups chopped onion

2 teaspoons minced garlic

1 teaspoon dried oregano

1/2 teaspoon celery salt

1/4 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed saffron threads (optional)

8 ounces extra-lean ground beef

1 2/3-2 cups low salt marinara sauce

2 ounces pimiento-stuffed olives, sliced (about 1/2 cup)

1/4 cup dry sherry

1 tablespoon capers

1/4 cup chopped fresh parsley, divided

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat oil in a large skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper, and saffron, if desired. Crumble beef into pan; cook 5 minutes or until beef is browned, stirring to crumble. Stir in marinara sauce, olives, sherry, capers, and 3 tablespoons parsley. Bring to a boil; reduce heat, and simmer 15 minutes.

3. Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.

Note: This recipe originally ran in Cooking Light December, 2009 and was updated for the November, 2012 25th anniversary issue.