2 lb. ground beef
1 med. onion, finely chopped
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 & sliced
2 env. (1 1/2 oz. each) Italian style spaghetti sauce mix with mushrooms
3 c. water
1 tbsp. sugar
1 tsp. crushed oregano leaves
2 cloves garlic, crushed
1 bay leaf, crumbled
16 oz. Italian style spaghetti
Parmesan cheese

Cook and stir ground beef, onion and pepper until meat is brown and onion is tender. Stir in remaining ingredients except spaghetti and Parmesan cheese. Simmer uncovered 1 1/2 hours, stirring occasionally. Place in covered container; refrigerate overnight or freeze. Cook spaghetti as directed on package.

Heat sauce; serve over hot cooked spaghetti and sprinkle with Parmesan cheese. 8 servings.

Do ahead note: The sauce can be made well in advance and frozen.