Yield: 6 servings

                              1 lb GROUND CHUCK
                         14 1/2 oz CAN WHOLE TOMATOES, CHOPPED
                              6 oz CAN, TOMATO PASTE
                              1 ts DRIED ITALIAN SEASONING
                            1/4 ts SALT
                            1/4 ts GARLIC POWDER
                              6 oz UNCOOKED, BROKEN, SPAGHETTI
                              2 tb PARMESAN CHEESE, GRATED

                          COOK MEAT IN A LARGE SKILLET OVER MEDIUM HEAT
               UNTIL  BROWNED, STIRING TO CRUMBLE MEAT. DRAIN IN
               COLLANDER; PAT DRY  WITH PAPER TOWELING. WIPE DRIPPINGS
               FROM SKILLET. ADD TOMATOES, TOMATO PASTE, SALT,
               SEASONING, WATER  AND GARLIC POWDER TO SKILLET; BRING TO A
               BOIL, ADD SPAGHETTI;  COVER REDUCE HEAT TO LOW AND SIMMER
               FOR ABOUT 25 MINUTES. ADD MEAT; COOK UNTIL THOROUGHLY
               HEATED STIRRING OCCASIONALLY.

                       SPRINKLE WITH CHEESE.

               PROTEIN 19.5 / FAT 11.5 / CARBOHYDRATE  30.1 / CHOLESTEROL 46
               IRON 3.4 / SODIUM 189 / CALCIUM 76