3 lb. lean ground beef
2 med. onions, chopped
2 qt. canned tomatoes
1 med. sized can tomato sauce
Salt and pepper to taste
2 (12 oz.) pkg. thin spaghetti
16 oz. sharp New York state cheese, cubed

Cook ground beef until fat can be drained from it. While fat is draining, slightly brown onion in skillet. Stir back the meat and add tomatoes, sauce, salt, and pepper. I sometimes add 1-2 whole hot peppers. Cook over low heat for at least an hour or until thickened. Cook spaghetti as directed and drain. Mix with sauce. Before serving, stir in cheese and allow to melt.