3/4 pound extra lean ground beef
1 cup thinly sliced onion
2 cloves garlic, minced
1 (27.5 ounce) jar reduced fat, chunky tomato sauce
1/3 cup red wine
2 cups frozen Italian green beans, cooked
8 ounces uncooked linguine

Heat a large nonstick skillet over medium heat until hot. Crumble meat and cook until browned. Drain. Add onion and garlic and cook until tender. Stir in remaining ingredients except pasta and heat to boiling. Reduce heat and simmer uncovered for 20 minutes, stirring frequently. Cook pasta according to package directions and drain. Toss pasta with 1/2 of the sauce mixture and spoon the remaining sauce on top of pasta. Sprinkle with grated Parmesan cheese and serve.

Makes 8 Servings
Serving Size: 3/4 cup pasta and 6 ounces meat sauce