Linguine With Spicy Beef And Artichokes

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1/2 pound ground round

2 cups low-fat vegetable primavera spaghetti sauce

1 cup water

2 tablespoons tomato paste

1/2 teaspoon crushed red pepper

3 garlic cloves, crushed

1 (14-ounce) can quartered artichoke hearts, drained

5 cups hot cooked linguine (about 10 ounces uncooked pasta)

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