1/2 lb. ground beef
3 (8 oz.) cans tomato sauce
1 (2 oz.) can sliced mushrooms, drained
2 tbsp. minced onion flakes
1 1/2 tsp. brown sugar, packed
3/4 tsp. oregano
1/2 tsp. basil
1/2 tsp. garlic salt
1/8 tsp. marjoram
12 oz. spaghetti, cooked and drained

Crumble 1/2 pound beef into 2 quart casserole and cover with wax paper. Microwave on high for 3 minutes. Stir to break up meat; drain fat. Add remaining ingredients thoroughly, blend. Cover and microwave on low 2 1/2 minutes. Serve over cooked spaghetti. This tastes even better if you then simmer it for 1-3 hours. Makes 3 1/2 cups.

(Rebuck)