Carrot-Basil Spaghetti Meat Sauce

8 ounces spaghetti, cooked al dente

½ pound sweet Italian sausage

½ pound extra-lean ground beef

1 cup sliced carrots

1 (28- to 32-ounce) jar prepared vodka spaghetti sauce

2 tablespoons (low-sodium) tomato paste

½ cup julienne fresh basil

Cook spaghetti according to package directions. Drain well.

Meanwhile, brown both meats in a medium skillet. Add carrots and cook until the meat is finely crumbled and the carrots are crisp-tender. Add the sauce and tomato paste; stir and cook for 5 minutes. Just before serving, stir in the basil. Toss the sauce with the cooked spaghetti and serve.

Approximate values per serving: 532 calories, 17 g fat (6 g saturated), 109 mg cholesterol, 39 g protein, 55 g carbohydrates, 2 g dietary fiber, 1,046 mg sodium.

Start to finish: less than 30 minutes

Serves 4

Alicia Ross