8 lg. pasta shells
1 (16 oz.) can tomatoes, cut up
1/4 c. dry red wine
2 tbsp. tomato paste
1 tbsp. cornstarch
1/2 tsp. dried oregano, crushed
1/4 tsp. fennel seed, crushed
3/4 lb. lean ground beef or turkey burger
2 c. sliced fresh mushrooms
1 med. onion, chopped (1/2 c.)
1/2 c. chopped green pepper
1 clove garlic, minced
1/4 c. grated Parmesan cheese

Cook pasta according to package directions until al dente; drain. Rinse with cold water; drain again.

In a medium saucepan combine undrained tomatoes, wine, tomato paste, cornstarch, oregano and fennel. Cook and stir until thickened and bubbly; set aside.