2 lb. ground beef
1 med. onion, finely chopped (about 1/2 c.)
1 green pepper, finely chopped
2 (15 oz. each) cans tomato sauce
2 (12 oz. each) cans tomato paste
1 (7 1/2 oz.) can pitted ripe olives, drained and sliced
2 (1 1/2 oz. each) env. Italian style spaghetti sauce, mixed with mushrooms
3 c. water
1 tbsp. sugar
1 tsp. oregano leaves
2 cloves garlic, crushed
1 bay leaf, crumbled
16 oz. grated Parmesan cheese

Cook and stir ground beef, onion, and green pepper until meat is brown and onion is tender. Stir in remaining ingredients, except spaghetti and cheese. Cover and simmer 1 1/2 hours, stirring sauce occasionally.

Drop 7-8 ounces spaghetti into 6 cups of rapidly boiling salted water (4 teaspoons salt). Heat to rapid boiling.