1 lb. thin spaghetti
6 strips bacon, fried crisp & crumbled
1 lb. ground chuck
3 onions, chopped
2 green peppers, chopped
1 (4 oz.) can mushrooms, chopped
6 cloves garlic, chopped
1 stick butter
1 (28 oz.) can tomatoes
1/3 c. flour
1 tsp. Worcestershire sauce
1/3 lb. sharp cheese, grated
Salt, pepper & paprika to taste

Cook and drain spaghetti. Melt butter in large skillet, add onion and garlic. Cook 5 minutes. Add flour and cook until pale brown. Add salt, pepper and paprika as needed. Add meat and peppers. Cook 10 minutes. Add tomatoes. Cook 5 minutes. Add mushrooms, bacon and Worcestershire sauce.

In large roasting pan place spaghetti and pour sauce over. Using 2 forks, toss with sauce. Let stand overnight in refrigerator. Bake 1 hour at 350 degrees. Last 1/2 hour, sprinkle with cheese. Serves 8 to 10.