Cooking Light Spaghetti And Meat Sauce - cooking recipe

Ingredients

1 1/2 lbs extra lean ground beef
cooking spray
1 1/2 cups diced onions
1 1/2 cups diced green bell peppers
1 cup diced red bell pepper
1 1/2 cups sliced mushrooms
3 garlic cloves, minced
2 cups shredded zucchini (about 2 large)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup sugar
2 (28 ounce) cans crushed tomatoes, undrained
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 (12 ounce) can tomato paste
1 (7 ounce) bottle roasted red peppers, undrained
14 cups hot cooked spaghetti (about 1 3/4 pounds uncooked pasta)

Preparation

Cook the meat in a large Dutch oven over medium-high heat until browned, stirring to crumble. Drain meat well, and set aside. Wipe out pan with a paper towel, and coat with cooking spray.
Place the pan over medium-high heat until hot. Add the diced onion, diced bell peppers, mushrooms and minced garlic, and saute 5 minutes or until tender. Add zucchini, and saute 5 minutes. Drain vegetables. Return meat and vegetables to pan, and stir in dried oregano, salt, black pepper, and crushed red pepper. Cook mixture over medium-high heat 5 minutes. Add sugar, crushed and stewed tomatoes, tomato paste, and roasted red bell peppers to pan, and bring mixture to a boil. Reduce heat, and simmer 1 hour or until sauce is thick. Serve the meat sauce over pasta.