Spaghetti Sauce: 2 teaspoons olive or vegetable oil 1 medium onion, diced 2 to 6 garlic cloves, diced 1 medium fresh bell pepper, diced (optional) 1/2 pound fresh mushrooms, cubed (optional) 2 cans tomato sauce 1 can whole tomatoes 1 tsp. dried oregano 1 tsp. dried basil 1/4 tsp. fennel or anise seeds several dashes black or crushed red pepper 1/2 pound ground beef, cooked and drained of all fat 4 Tablespoons parmesan cheese
Cook the ground beef and drain off all fat. Wipe off any excess beef fat from the skillet, and add the olive or vegetable oil. Add onion and garlic and cook over medium heat till onion is golden. Add the bell pepper and mushrooms, and cook till wilted. Add the tomato sauce, tomatoes and spices and let all ingredients simmer over low heat for about 20 to 40 minutes. (Optional: add swiss chard to cook in sauce.) Serve over the spaghetti noodles, adding a Tablespoon of parmesan cheese on top of each dish. Serve with a tossed salad and non-fat/low-fat dressing.
