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.