1 tsp. dry basil, crushed
1 tsp. dry rosemary, crushed
2 lg. bay leaves, crushed
2-3 tsp. hot peppers, crushed
3 tsp. dry or green chives (optional)
3 c. water
1 med. onion, chopped
5 med. cloves garlic, chopped
1 med. bell pepper, chopped
1 (46 oz.) tomato juice
1/2 to 3/4 cube butter
1/3 c. sugar
Salt and black pepper to taste
Approximately 1 lb. thin spaghetti, broken twice
Water if necessary (should be soupy)

In approximately 5-quart pan add first 6 ingredients; simmer 10 minutes. Add next 7 ingredients and slightly boil 15 minutes or until onions are tender. Add spaghetti last and slightly boil approximately 8 minutes or until spaghetti is slightly tender but still firm, stirring gently 2 or 3 times to prevent sticking. Add water if too thick. Should be soupy.

Remove from fire; ready to eat. May add 2 tablespoons of meat or steak sauce as A-1, etc. to enhance flavor before adding spaghetti. Also may add 1 pound browned ground beef or 1 can corned beef to serve as main dish. Very tasty.