1 lb. raw spaghetti, Mueller's ruffles or other pasta
3 qts. boiling water, salted lightly with 1 tbsp. olive oil added

SAUCE:

1 lb. ground turkey breast or other lean ground turkey
2 tbsp. olive oil
1 lg. dried onion, chopped into broad strips
Tops of 1 bunch fresh green onions, chopped likewise
1 sweet bell pepper, red or green (red is more nutritious), cut likewise
1 lg. tomato, diced (or pulp of 8 oz. can tomatoes)
6-10 leaves fresh spinach, shredded
8 oz. tomato sauce, fresh or canned
1 tbsp. flour, stirred into last portion of tomato sauce
1 tbsp. vinegar
1 lemon (juice of)
1-2 tbsp. soy sauce
2 tbsp. unsulphured molasses
3 whole bay leaves
1 tbsp. garlic powder
1 tbsp. sweet basil leaves
1 tbsp. oregano leaves
1 tsp. black pepper
1 dash Tabasco sauce (optional)

Add pasta to water and boil just until tender. Drain and rinse thoroughly. Cover with fresh water, stirring in a few drops of olive oil. Cover and set aside.

In large skillet, saute meat until redness disappears. Drain off any oil. Remove from skillet or push aside. Heat olive oil in skillet. Add remaining ingredients, including the sauteed meat and cover. Simmer over very low flame for 20 minutes, stirring often. Remove bay leaves.

Reheat pasta and serve as needed. Cover each plateful with steaming sauce. (For extra calcium and flavor, top with a small amount of cheese, shredded.)

NOTE: Refrigerate unused pasta and sauce separately. Reheat in small portions as needed for a great leftover.