1 or 1 1/2 lb. ground meat
3 cloves chopped garlic
4 cans tomato juice
1 tbsp. oregano
1 c. grated Parmesan cheese
1 (6 oz.) can tomato paste
1 tbsp. salt
1/4 tsp. red pepper
1 (12 oz.) can condensed cream of mushroom soup
1 large chopped onion

Mix ground meat and form into balls. Fry in 1 tablespoon oil with garlic and onion. Brown well. Add tomato juice, tomato paste, salt, pepper and oregano. Cover; simmer for 2 hours. Then add mushroom soup and Parmesan cheese. Combine with 1 pound cooked spaghetti. Pour into 3-quart casserole.

Bake in a 350°F oven for 30 minutes.

Serves 8 to 10.