1 pound spaghetti, uncooked
1/4 cup olive oil
1 cup onion, chopped
1 cup carrot, chopped
1 cup celery, chopped
2 cloves garlic, minced
2 tablespoons parsley, finely chopped
1-1/2 teaspoons salt
2 teaspoons dried basil
1/2 teaspoon sugar
1/4 teaspoon pepper
2 (16 ounce) cans peeled tomatoes

In a large skillet, heat oil; add onion, carrot, celery and garlic. Cook and stir just until vegetables are tender. Add the remaining ingredients and simmer on low heat for 20 minutes, stirring occasionally.

Cook pasta according to directions, drain and toss pasta with sauce.

Makes 4 Servings
Serving Size: 8 ounces pasta and 8 ounces sauce