This Italian classic just got simple enough to make in under an hour. Cook the lean ground beef or turkey, and then, gently boil it with onion, garlic, tomatoes and herbs for a family-pleasing sauce.

• 1 pound lean ground beef or ground turkey
• 1 cup chopped onion (about 1 medium)
• 2 cloves garlic, minced, or 1/2 teaspoon garlic powder
• 2 cans (14 1/2 oz. each) diced tomatoes or 4 cups chopped, peeled fresh tomatoes*
• 1 can (6 oz.) tomato paste with basil, garlic and oregano
• 1/2 cup water
• 1 tablespoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 12 ounces dried whole grain spaghetti

1. In Dutch oven or large pot, cook ground beef or turkey, onion and garlic until the meat is no longer pink, stirring frequently to break meat into bite-sized pieces. Drain off any fat, carefully keeping meat in pan and pouring off any liquid.

2. Stir in undrained tomatoes or fresh tomatoes, tomato paste, water, Italian seasoning, salt and pepper. Bring to boiling over medium-high heat.

3. Reduce heat. Boil gently, uncovered, for 12 to 18 minutes or until mixture is as thick as desired, stirring occasionally.

4. Meanwhile, cook spaghetti according to package directions. Drain off the water.

5. Arrange spaghetti on 6 serving plates. Top with sauce.

* To peel a fresh tomato easily

1. Push a large fork into the stem end.
2. Hold it in a pan of boiling water for 30 seconds. Then rinse the tomato under cold running water.
3. Use a knife to remove the skin.