Ingredient

• 1 pound lean ground beef (90% lean)
• 1-3/4 cups sliced fresh mushrooms
• 3 cups tomato juice
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
• 1 can (8 ounces) no-salt-added tomato sauce
• 1 tablespoon dried minced onion
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground mustard
• 1/4 teaspoon pepper
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground mace, optional
• 6 ounces uncooked multigrain spaghetti, broken into pieces
• Optional: Fresh mozzarella cheese pearls or shaved Parmesan cheese

Direction

1. In a Dutch oven, cook beef and mushrooms over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add tomato juice, tomatoes, tomato sauce, onion and seasonings.
2. Bring to a boil. Stir in spaghetti. Simmer, covered, 12-15 minutes or until spaghetti is tender. If desired, serve with cheese.