2 lbs. ground round
1 c. chopped onion
3 cans tomato soup
1 lg. can tomatoes
1 can mushroom stems and pieces
2 tbsp. yellow mustard
1 tbsp. Worcestershire sauce
1/4 tsp. ground cloves
1/2 tsp. chili powder
1/2 tsp. powdered marjoram
1 1/2 tsp. rosemary leaves
Generous pinch of oregano
1 tsp. basil
2 tsp. garlic powder
1 tbsp. salt
1/3 c. sugar

Brown meat and onion and drain fat. Add all other ingredients in large pot; add meat and onions; bring to a boil. Reduce heat and simmer 1 1/2 hours until al dente. Serve over thin spaghetti and top with grated Parmesan cheese.