Bill's Spaghetti 1 1/2 lbs. lean ground pork 2 TB. canola oil 1 TB. TURKISH OREGANO 2 tsp. FENNEL SEED (optional) 1 1/4 tsp. PENZEYS ROASTED GARLIC 3/4 tsp. PENZEYS PEPPER 1/2 tsp. GRANULATED GARLIC 1/4-1/2 tsp. salt 2 TB. canola oil 1 large onion, chopped 2 tsp. TURKISH OREGANO 3/4 tsp. PENZEYS ROASTED GARLIC 2 TB. balsamic vinegar 1 28-oz. can chef-cut (large dice) tomatoes, no salt added 1/2 Cup water 12 oz. thin spaghetti noodles (dry) 2 TB. olive oil 1 TB. balsamic vinegar 1 TB. CALIFORNIA BASIL 1/2 tsp. PENZEYS ROASTED GARLIC 1/4 Cup shredded Parmesan cheese (optional) 1 1/2 lbs. lean ground pork 2 TB. canola oil 2 TB. FROZEN PIZZA SEASONING 1 tsp. PENZEYS ROASTED GARLIC 3/4 tsp. PENZEYS PEPPER 1/4-1/2 tsp. salt 2 TB. canola oil 1 large onion, chopped 2 tsp. FROZEN PIZZA SEASONING 1/2 tsp. PENZEYS ROASTED GARLIC 2 TB. balsamic vinegar 1 28-oz. can chef-cut (large dice) tomatoes, 1/2 Cup water 12 oz. thin spaghetti noodles (dry) 2 TB. olive oil 1 TB. balsamic vinegar 1 TB. CALIFORNIA BASIL 1/2 tsp. PENZEYS ROASTED GARLIC 1/4 Cup shredded Parmesan cheese (optional)

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