Date:    Tue, 10 Aug 93 17:47:03 CDT
 From:    Debbie Weatherly <ZDAW@ADM.ANGELO.EDU>
 1 lb    spagetti, uncooked, whole wheat
 6       large or 10 medium tomatoes, diced
 1       large or 2 medium onion (s), chopped
 1 cup   fresh parsley chopped (no stems)
 1       pepper red hot (red jalapeno), chopped
 3-4     cloves garlic
 1       small can black olives, chopped (optional)
 1/2 lb  chopped mushrooms
 1/2 - 1 Tbl black pepper (to taste)
 1 tsp   sage (or more to taste)
 1 Tbl   basil (or more to taste)
 1 Tbl   oregano (or more to taste)
 Preparation: Using a large sauce pan, first crush and saute the garlic,
 in 1/2 cup of water.  After the garlic starts to turn clear, add the
 chopped onion (s).  Now add the remaining items, bringing to a medium
 heat and let cook.  Stir frequently initially until it starts to cook
 down, then reduce heat to low.  If the sauce is soupy, leave off the
 lid, if it’s too thick, add water  (a little goes a long way).  Let
 simmer for 45 minutes, longer if you need to thicken it up.  The
 spagetti will cook in about 15 minutes once put in boiling water.  Once
 the sauce is thick, start the spagetti noodles.