2 tbsp. butter
1 white onion (not Vidalia)
1 lb. ground chuck
10 3/4 oz. can tomato soup
1 small can tomato sauce
salt and pepper to taste
3-4 bay leaves
dash of thyme
parsley to taste
3-4 garlic cloves, minced
1 can mushrooms
1/4 c. parmesan cheese
Worcestershire sauce (optional)
pasta of choice

Melt butter in saucepan. Cut up onion and add to pan. Sauté until tender. Add ground chuck. Add soup; add sauce; add rest of ingredients. Cook over low heat. Simmer until heated through. Sprinkle parmesan on top. Serve with cooked pasta of choice.

Makes 2 large "restaurant style" servings.