This sauce can be made before the day and refrigerated. My husband and 3yo DD love this, and have no idea that I use soy crumbles as a replacement for the meat, as it tastes the same.

Serves 6 - approx 5pts serving (4pts pasta, 0.5 pts soy crumbles, 0.5 pts sauce)

1 tsp oil
2 medium onions, chopped
2 cloves garlic, crushed
1 lb equivalent soy crumbles
8oz chopped mushrooms (*note* If you or someone doesn't like mushrooms, you can substitute 1 lg green pepper for them)
2tsp dried basil
16oz can crushed tomatoes and liquid
1/2 cup tomato paste
1 tsp dried oregano
4 cups water
12 oz penne (or other type of pasta)

1. Heat the oil in non-stick skillet, add onion and stir over medium heat for 3 minutes or until onion is soft. Add the garlic, stir for 1 minute. Add the soy crumbles and cook over high heat for approx 5 minutes until the crumbles have thawed and cooked in the pan, and any liquid has evaporated.

2. Add the mushrooms (or green peppers), basil, oregano, crushed tomatoes with liquid, tomato paste, and water. Bring to boil, then reduce heat to a simmer. Cook, uncovered, for 1.5 hours, or until the sauce has reduced and thickened.

3. Bring a large pan of water to the boil. Add pasta and cook until just tender. Drain the pasta and stir into the sauce, allowing each piece of pasta to be covered by the sauce. Pour into serving dish and serve immediately.

(For extra points, you can top with grated Parmesan or Romano cheese).

This is great served with salad, garlic bread, and low-cal Tiramisu.

Liz