1 lb. ground beef
1 med. onion, minced
3 tbsp. salad oil
3 (8 oz.) cans tomato sauce
1/2 lb. spaghetti, broken
1/4 tsp. oregano, rosemary, marjoram, basil
1/8 tsp. garlic salt
1 tbsp. sugar
1/2 tsp. salt
1 c. grated cheddar cheese (1/4 lb.)

Lightly brown beef in oil. Drain off oil. Add all other ingredients except spaghetti and cheese and simmer for 1 hour. Cook spaghetti; drain. Add to sauce with 1/2 cup of grated cheese. Turn into 3 quart casserole. Refrigerate overnight. Can also be frozen, if desired. When ready to bake, sprinkle top with remaining cheese. Bake at 325 degrees, covered for 45 minutes. Uncover and bake 30 minutes longer. 6 servings.