In skillet, brown meat; place meat in a strainer in sink. Run under hot water to drain as much of the fat as possible. Set aside.
In large saucepan, heat oil; cook onion, carrots and green pepper until softened. Add cooked ground beef. Stir in garlic and Italian seasoning. Add fennel seed (if using). Add squash and heat through. Add tomato sauce, tomato paste and wine.
Simmer for at least 20 minutes or for up to 1 1/2 hours. Stir in ground flaxseed.
Wrap spaghetti sauce in whole wheat tortillas to make beef burritos, and then individually in plastic wrap.