3/4 lb. lean ground beef
2 c. sliced fresh mushrooms
1 med. onion, chopped
1/2 c. chopped green pepper
1/2 c. thinly sliced carrot
2 cloves garlic, minced
1 (28 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1/2 c. halved and thinly sliced zucchini
1 tsp. dried basil, crushed
1/2 tsp. sugar
1/2 tsp. dried oregano, crushed
8 oz. spaghetti
1 tbsp. cornstarch
1 tbsp. cold water

In large saucepan, cook ground beef, mushrooms, onions, green pepper, carrot and garlic until meat is brown and vegetables are tender. Drain off fat.

Stir in undrained tomatoes, tomato sauce, zucchini, basil, sugar and oregano. Bring to boiling; reduce heat. Simmer, uncovered 10 minutes.

Meanwhile, cook spaghetti according to package directions; drain. Combine cornstarch and water; add to sauce. Cook and stir until thickened and bubbly. Then cook and stir 2 minutes more. Serve sauce over spaghetti. Makes 4 servings. 9 grams of fat per serving.