Lasagna

Cook and stir ground beef, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender.

Add tomatoes; break up with a fork.

Stir in tomato sauce, 2 tablespoons parsley flakes, the sugar, 1 teaspoon salt and the basil.

Heat to boiling, stirring occasionally.

Reduce heat; simmer, uncovered, for 1 hour, or until mixture is the consistency of spaghetti sauce.