8 oz Skinner®® Penne Rigate
1 lb lean ground beef
1/2 cup onion, chopped
1 can (14 1/2 oz.) Italian tomatoes, drained and coarsely chopped
6 oz tomato paste
1/4 cup dry red wine
1/2 tsp sugar
1/2 tsp dried oregano leaves, crushed
1/4 tsp ground black pepper
1/4 cup pitted ripe olives
  salt, to taste
2 oz reduced fat shredded mozzarella cheese
  garnish with fresh basil or oregano, optional

Cooking Directions:

1.  Prepare pasta according to package directions; drain. Return pasta to hot pan; cover to keep warm.

2.  Meanwhile, in a very large skillet, cook ground beef and onion until meat is brown. Drain off fat. 

3.  In a blender or food processor, combine tomatoes, tomato paste, wine, sugar, dried oregano, and pepper. Cover and blend or process until smooth. Stir tomato mixture into meat mixture in skillet. Bring to a boil; reduce heat. Cover and simmer 10 minutes.

4.  Stir in cooked pasta and olives. Cover and heat through. Add salt to taste. 

5.  Serve topped with mozzarella cheese. Garnish with oregano leaves, if desired.