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Low fat/carb - Pasta w/ Italian Sausage

Source of Recipe

from just jeanne's
Low fat/carb - Pasta w/Italian Sausage

2 pounds lean ground beef
1 to 2 pounds Italian sausage
1 large or two medium onions finely chopped
1/4 cup extra virgin olive oil
1 quart Italian-style tomatoes with juice
1-1/2 quarts pasta or spaghetti sauce
2 (4 ounce) cans chopped mushrooms, drained
2 tablespoons chopped garlic
2 beef bullion cubes, crushed
coarse ground black pepper, to taste
1 teaspoon ground fennel seed
1 teaspoon Italian seasoning
1/4 teaspoon dried basil
2 cups reduced fat grated Mozzarella cheese
1 to 1-1/2 pounds whole wheat pasta

Cook the links of Italian sausage in water until fully cooked. Drain
and set aside to cool. When cool, cut into bite-sized pieces and set
aside. Meanwhile sauté lean ground beef and chopped onions in extra
virgin olive oil until the beef is browned and the onions softened. Add
coarse ground black pepper. Drain the mixture in a colander to get rid
of the extra fat. Put the mixture back into the pot and add two beef
bullion cubes. Add mushrooms, Italian-style tomatoes with their juices,
the pasta sauce. Add garlic, Italian seasoning, basil, and fennel seed.
Stir well and add in the cut up Italian sausage. Let it simmer for a
few minutes on low heat.

Cook the whole wheat pasta in water seasoned with a little salt and a
dash of extra virgin olive oil. When the pasta is al dente, place in a
colander and rinse with hot water. Drain well and mix into the sauce.
Add the reduced-fat Mozzarella cheese and mix it well.

This will serve four adults and leftovers can be put into freezer
containers for future eating.