3 lbs. ground chuck
1 lg. onion, chopped fine
1 lg. pepper, chopped
3 (16 oz.) cans tomatoes with liquid, chopped
2 sm. cans tomato puree
2 cans Campbell's tomato soup
2 sm. cans tomato paste
3 tbsp. dried Italian seasoning
3 tbsp. garlic salt
1 lg. bay leaf
Salt & pepper to taste

Combine beef, onion and pepper in large 5 quart Dutch oven. Brown and drain. Add rest of ingredients; mix well. Cover and cook on low heat 8 to 10 hours, stirring often. Serve over hot cooked spaghetti. At least 8 to 10 large portions. Freezes well.