2 lbs. ground round
1 lg. onion, chopped
1 clove garlic, minced
1 med. green pepper, chopped
1 can (28 oz.) tomatoes, cut in pieces
1 can (6 oz.) tomato paste
Cooked spaghetti
2 tbsp. Worcestershire sauce
1 can (3 oz.) mushrooms
2 tsp. chili powder

Heat medium sized skillet over moderate heat, crumble meat into skillet, add onion, garlic and green pepper. Cook until meat looses red color. Drain off grease.

Add tomatoes and their liquid, tomato paste, Worcestershire sauce, mushrooms and liquid and chili powder. Mix well. Bring to boil, reduce heat and simmer covered about 30 minutes. Add cheese. Cook over moderate heat, stirring until cheese melts. Serve over spaghetti.