Ingredients
500 g (1 lb) extra-lean or lean ground beef
1 large onion, chopped
4 cloves garlic, minced
250 ml (1 cup) each thinly sliced carrot, celery and zucchini
7 ml (1 1/2 tsp) dried Italian herb seasoning
1 ml (1/4 tsp) chili pepper flakes (optional)
1 can (796 ml/28 oz) diced tomatoes
1 900-ml pkg sodium-reduced chicken broth
1 213-ml can tomato sauce
250 ml (1 cup) shredded fresh spinach (optional)
50 ml (1/4 cup) chopped fresh parsley (optional)
125 ml (1/2 cup) broken whole wheat spaghetti

Directions
In Dutch oven over medium-high heat, cook beef, onion, garlic, carrot, celery, zucchini, Italian seasoning and chili pepper flakes, if using, for 10 to 15 minutes or until meat is thoroughly cooked and any liquid has evaporated.

Add tomatoes, broth and tomato sauce; bring to boil. Reduce heat and simmer for 15 minutes. Add spinach and parsley, if using, and stir in pasta; simmer for 10 minutes longer or until pasta is tender.  
Makes 8 servings.

Source:  Beef Information Centre