Title: Italian Spaghetti
Categories: Italian Ground Pasta
Yield: 8 Servings
| 2 | lb | Ground beef |
| 1 | | Medium onion,chopped |
| 2 | cn | Tomato sauce(15 oz) |
| 2 | cn | Tomato paste(15 oz) |
| 1 | cn | Pitted ripe olives(7 1/2 oz) |
| 2 | pk | Spaghetti sauce mix w/mushro |
| 1 | c | Chopped green pepper |
| 3 | c | Water |
| 1 | tb | Sugar |
| 1 | ts | Oregano leaves |
| 2 | | Cloves garlic,minced |
| 1 | | Bay leaf |
| 16 | oz | 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 1 1/2 hours,
stirring occasionally. Remove bay leaf. Cook spaghetti as directed on
package; drain. Serve sauce over spaghetti and sprinkle with Parmesan
cheese.