1/2 lb. ground beef
3 (8 oz.) cans tomato sauce
1/2 c. water (about)
1 (2 oz.) can mushrooms, sliced
1 1/2 tsp. brown sugar
3 tbsp. minced onion flakes
3/4 tsp. leaf oregano
1/2 tsp. basil
1/2 tsp. garlic salt
1/8 tsp. marjoram
12 oz. spaghetti, cooked and drained

Saute ground beef in skillet. Drain off fat. Drain mushroom liquid into measuring cup and add water to make 1/2 cup. Add all ingredients (except spaghetti) to the meat. Heat to boiling and then simmer about 10 minutes, stirring occasionally. Serve over hot cooked spaghetti. Makes 4-6 servings. (I use whole tomatoes, fresh, canned or frozen. All work as well. This is a good hotdish base too.) Freezes well, also.