1 lb. ground beef
1 tsp. each oregano leaves, thyme leaves, garlic powder & red pepper
2 tsp. dry mustard
3 tbsp. chili powder
1 med. onion, chopped
2 bay leaves
1 med. green pepper, chopped
3 tbsp. Worcestershire sauce
5 cans Campbell's tomato soup
1/3 soup can water

Brown ground beef in 1 tablespoon vegetable oil. Drain. Add onion and green pepper and saute a few minutes. Reduce heat, add soup (rinsing out each can with the 1/3 soup can of water). Add rest of ingredients. Bring to a slow boil; reduce heat and let simmer 2 to 3 hours. Remove bay leaves. Serve over spaghetti and sprinkle with Parmesan cheese, if desired.