1 lb. ground beef
2 tbsp. olive oil or salad oil
1 med. green pepper, chopped
1 med. onion, chopped
1 tbsp. Worcestershire sauce
1 heaping tbsp. Italian seasoning
1 (4 oz.) can sliced mushrooms, undrained
1 bay leaf
1 (6 or 8 oz.) can tomato paste
1 (1 lb.) can tomatoes
1 can cream of tomato soup
Salt to taste

Cook meat in oil with green pepper and onion in iron skillet or Dutch oven until red color leaves meat, stirring. Add remaining ingredients and stir until well blended. Cover tightly and simmer 3 or 4 hours, stirring often to prevent sticking. (Be sure to butter spaghetti after draining to prevent its sticking together.