Olive or salad oil
1 med.-sized onion, finely chopped
1 lg. egg
1 lb. lean ground beef
2 tbsp. seasoned dried bread crumbs
1/4 tsp. pepper
Salt
1 lg. carrot, diced
1 sm. garlic clove, minced
1 (28 oz.) can tomatoes
2 1/2 tsp. sugar
1 1/2 tsp. beef-flavor instant bouillon
3/4 tsp. dried basil leaves
1/4 tsp. crushed red pepper (optional)
3/4 (16 oz.) pkg. spaghetti or spaghettini
2 tbsp. parsley, chopped

About 1 1/2 hours before serving: In 1-quart saucepan over medium-high heat, in 1 tablespoon hot olive or salad oil, cook half of onion, stirring occasionally, until tender and golden. In medium bowl, mix cooked onion, egg, ground beef, bread crumbs, pepper, and 1/2 teaspoon salt just until blended. With hands, shape ground beef mixture into 3/4 inch balls. In 12-inch skillet over medium-high heat, in 2 tablespoons hot olive or salad oil, cook meatballs until browned on all sides, removing them to plate as they brown.

In drippings remaining in skillet, cook carrot and remaining onion, stirring occasionally, until onion is golden and carrot is tender-crisp. Add garlic and cook, stirring just until garlic begins to brown. To vegetables in skillet, add tomatoes with their liquid, sugar, beef bouillon, dried basil, crushed red pepper, and 1/4 cup water, breaking tomatoes up with spoon; over high heat, heat to boiling. Reduce heat to medium-low and cook, uncovered, 20 minutes, stirring occasionally. Meanwhile, prepare spaghetti as label directs, using 1 tablespoon salt in water. Return meatballs to skillet and cook, uncovered, 10 minutes longer or until meatballs are cooked through. Drain spaghetti. Stir chopped parsley into sauce. Spoon sauce over spaghetti; toss to serve. Makes 4 main dish servings.

Each serving: About 810 calories, 37 grams fat, 138 milligrams cholesterol, 1180 milligrams sodium.