2 lb. ground chuck
1 (28 oz.) can tomatoes
1 (4 oz.) can mushroom pieces and stems, undrained
Grated Parmesan cheese
2 med. onions, chopped
1 (6 oz.) can tomato paste
10-12 Spanish olives with pits
1 (20 oz.) pkg. thin spaghetti, cooked
Salt to taste

Sprinkle Dutch oven with salt, add beef and onions and brown beef. Drain grease. Remove from heat and add tomatoes and liquid (chopping tomatoes as you add them), tomato paste and mushrooms. Slice olives away from pits and add beef mixture. Return to heat, bring to boil and simmer 45-60 minutes, stirring occasionally. Add cooked spaghetti to sauce and mix well. Place all in large bowl and top with grated cheese.