Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Ground beef |
| 1 | Medium onion,chopped |
| 2 cans | Tomato sauce(15 oz) |
| 2 cans | Tomato paste(15 oz) |
| 1 can | Pitted ripe olives(7 1/2 oz) |
| 2 packs | Spaghetti sauce mix w/mushro |
| 1 cup | Chopped green pepper |
| 3 cups | Water |
| 1 tablespoon | Sugar |
| 1 teaspoon | Oregano leaves |
| 2 | Cloves garlic,minced |
| 1 | Bay leaf |
| 16 ounces | Uncooked long spaghetti |
| Grated Parmesan cheese |
Cook and stir meat and onion in large skillet or Dutch oven until meat is brown. Drain off fat. Stir in remaining ingredients except spaghetti and cheese; heat to boiling. Reduce heat; cover and simmer 1½ hours, stirring occasionally. Remove bay leaf. Cook spaghetti as directed on package; drain. Serve sauce over spaghetti and sprinkle with Parmesan cheese.