1 (8 oz.) pkg. spaghetti
1 tbsp. salt
1 to 1 1/2 lb. ground beef
3 qt. boiling water
Grated Parmesan cheese

TOMATO SAUCE:

1/4 c. olive or salad oil
1/4 c. finely chopped green pepper
2 cloves garlic, finely chopped
1 (12 oz.) can whole tomatoes, undrained
1 (8 oz.) can tomato sauce
1/4 tsp. pepper
1/2 tsp. dried basil leaves
1/4 c. finely chopped onion
1 sm. can tomato paste
1 tsp. salt
1/2 tsp. dried oregano leaves
2 tsp. sugar

Make Tomato Sauce; First, saute onion and green pepper in hot oil in a medium saucepan until golden brown and tender, about 10 minutes. Stir occasionally. Fry and drain ground beef. Add onion and green pepper. Add tomatoes, tomato paste, salt, pepper, oregano, basil, sugar, and other spices. Stir with wooden spoon to break up the tomatoes slightly. Over medium heat, bring to mixture just to boiling. Reduce heat; simmer, covered for 40 minutes, stirring occasionally. Remove cover. Simmer uncovered for 20 minutes or until lightly thickened.

Meanwhile, cook spaghetti in 3 quarts boiling water with 1 tablespoon salt uncovered, until tender, 8-10 minutes. Turn spaghetti into colander and drain well. Serve the spaghetti at once with sauce and Parmesan cheese.