2 lb. ground beef
1 med. onion, finely chopped (about 1/2 c.)
1 green pepper, finely chopped
2 cans (15 oz. each) tomato sauce
2 cans (12 oz.) each) tomato paste
1 can (7 1/2 oz.) pitted ripe olives, drained and sliced
2 envelopes (1 1/2 oz. each) Italian style spaghetti sauce mix with mushrooms 3 c. water
1 tbsp. sugar
1 tsp. oregano leaves
2 cloves garlic, crushed
1 bay leaf, crumbled
16 oz. Italian-style spaghetti
Grated Parmesan cheese

Cook and stir ground beef, onion and green pepper until meat is brown and onion is tender. Stir in remaining ingredients except spaghetti and cheese. Cover; simmer 1 1/2 hours, stirring sauce occasionally.

Cook spaghetti as directed. Serve meat sauce over hot spaghetti; pass Parmesan cheese. 8 servings.

Variation: Spaghetti with meatballs: Omit ground beef; stirring occasionally, cook remaining ingredients except spaghetti and Parmesan cheese for 1 hour. While sauce cooks, prepare meatballs and add to sauce and cook 30 minutes longer.

MEATBALLS:

1 1/2 lb. ground beef
1 med. onion, chopped (about 1/2 c.)
3/4 c. dry bread crumbs
1 tbsp. snipped parsley
1 1/2 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 egg
1/2 c. milk
1/4 c. salad oil

Mix all ingredients except salad oil. Shape by rounded tablespoonfuls into balls. In large skillet, cook meatballs in oil about 20 minutes.