1 lb. lean ground beef
1 sm. onion, finely chopped
1/2 green pepper, finely chopped
1 (15 oz.) can tomato sauce
1 (12 oz.) can tomato paste
1 (4 1/2 oz.) can chopped ripe olives, drained
1 (4 oz.) can mushroom pieces, drained, chopped
1 1/2 c. water
1 tsp. sugar
1 1/2 tsp. salt
1 tsp. pepper
1 tsp. oregano
1 tsp. thyme
1/2 tsp. basil
1 clove garlic, crushed
1 bay leaf

SPAGHETTI:

2 lbs. spaghetti
2 tbsp. butter
1 1/3 c. Parmesan cheese
3 tbsp. chopped fresh parsley

Combine meat and onion in Dutch oven, cooking until meat is browned and onion tender. Skim off excess fat. Add remaining sauce ingredients; cover. Simmer 1 1/2 hours, partially covered. Simmer 1 hour, or until sauce is thick, stirring occasionally. Cook spaghetti in large kettle of boiling, salted water. Drain. Stir in butter and half of the cheese. Remove bay leaf from sauce. Spoon sauce over spaghetti. Sprinkle with remaining cheese and parsley. Yield: 8 to 10 servings. Sauce alone yields 1 1/2 quarts.