1 pound ground beef
1 (8 ounce) can tomato sauce
1 cup water
8 ounces zucchini pasta
1 onion, diced
2 (8 ounce) cans tomato paste
2 tablespoons chili powder
1 tablespoon dried oregano
1 teaspoon dried red pepper flakes
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried oregano
In a medium saucepan over medium heat, mix meat, tomato sauce, water, zucchini, onion, tomato paste, chili powder, oregano, red pepper flakes, basil, thyme, salt, basil and oregano.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, cool and peel.
In a small bowl, whisk together tomato paste, chili powder, oregano, red pepper flakes, basil, thyme, salt, basil and oregano. Transfer the mixture to a medium bowl, and mix with the meat mixture. Transfer to the saucepan with the zucchini mixture.
Bring a large pot of lightly salted water to a boil. Add meat mixture, cover, reduce heat and simmer for 20 minutes. Drain, cool and stir in chili and oregano horseradish and parsley.
Return pasta and tomato mixture to the saucepan with the zucchini mixture. Cook over medium heat, stirring occasionally, until pasta is al dente. Drain, stir in horseradish and parsley and return to a low simmer. Stir in basil, oregano, mari, marjoram and oregano. Heat through and serve.