1/2 c. onion slices
2 tbsp. olive or salad oil
1 lb. ground beef
2 cloves garlic, minced
1 (3 oz.) can slice mushrooms
2 (16 oz.) cans tomato sauce
2 (8 oz.) cans tomato paste
1/4 c. chopped parsley
1 1/2 tsp. oregano
1 tsp. salt
1/4 tsp. thyme
Dash pepper
1 bay leaf
1 c. water
Hot cooked spaghetti

In large skillet, cook onion in hot oil until it is almost tender but not brown. Add ground beef and garlic brown lightly. Add sliced mushrooms (with liquid). Stir in remaining ingredients except spaghetti. Simmer, uncovered until thick. Remove bay leaf. Serve over hot spaghetti with grated Cheddar cheese.

Yield 6 servings. I use this sauce for lasagne too!