Sauce: 4 oz. ground beef 1 14oz. can whole tomatoes, no salt added 1 small to medium yellow onion, minced 1/2 red bell pepper, cored & minced - optional 4 oz. fresh mushrooms, sliced - optional 1 TB balsamic or red wine vinegar 2-3 tsp. Turkish oregano 1/2 tsp. fennel seed 2 piquin peppers, crushed-or a dash cayenne red pepper or crushed red pepper Pasta: 4-6 oz. thin spaghetti noodles (dry) 1 tsp. California basil 1/4 tsp. granulated garlic 1 tsp. olive oil (optional) 1/4 Cup shredded Parmesan cheese 1. Heat a large, heavy duty pan over medium-high heat until hot. Break the ground beef into large shooter marble sized chunks and drop into the hot pan, leaving a bit of room between the chunks. Let brown on one side, and then stir to turn over so the beef is nicely browned on both sides and stays in hunks. This will take 3-5 minutes. The key to lower fat cooking that still has flavor is in good browning, so don't rush it or put too much meat into the pan at once, as it will steam...