Mama Fox’s Awesome pasta

This is the pasta ‘sauce’ that came before the the Italian Chili. Calling it a sauce is a little misleading. It’s meant to be dry. You could use Italian sausage instead of the pork and all the spices, but I think this adds more flavor, and you can adjust the quantities to your own tastes.

1 lb ground pork
1 tsp salt
1 tsp pepper
1 1/4 tsp parsley
1 tsp garlic powder
1 tsp onion powder
1 tsp basil
2/3 tsp paprika
2/3 tsp crushed red pepper
1/4 tsp fennel seed
generous pinch of oregano
generous pinch of thyme
10 oz frozen spinach thawed
15 oz can diced tomatoes
1/2 cup lemon juice
1/2 cup parmesan cheese
1/2 cup ricotta cheese
1 lb large pasta shells (or other hearty pasta)

Brown the pork and spices in a large frying pan.

Add the spinach and tomatoes and stir until well mixed.

Let simmer for a few minutes until evenly heated.

Add lemon juice, and both cheeses, stir until evenly mixed.

Turn heat down to low and simmer for 30 minutes or longer.

Prepare pasta per packaging instructions.

Combine pasta and sauce.

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