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

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

Cook spaghetti as directed on package; drain. Serve meat sauce over hot spaghetti; pass Parmesan cheese. 8 servings.

Meat sauce can be prepared ahead. Cover and refrigerate or freeze. When ready to serve, cook spaghetti; heat meat sauce and serve over hot spaghetti.