1 1/2 lbs. ground beef
1 med. onion, chopped
1 (1 lb.) can Italian tomatoes
1 (25 oz.) can tomato sauce
1 (12 oz.) can tomato paste
1 (10 3/4 oz.) can tomato soup
1 (4 oz.) can mushroom stems and pieces with liquid
1 tbsp. dried parsley flakes
1 tbsp. Italian seasoning
1 tbsp. oregano
1 tsp. basil leaves
1 tsp. salt
1/4 tsp. minced garlic
Dash of pepper
1 lb. Italian style vermicelli or linguine
Grated Parmesan cheese

Cook and stir ground beef and onion in large skillet until meat is brown and onion is tender. Drain off excess fat. Stir in remaining ingredients, except spaghetti and cheese. Cover; simmer 2 to 5 hours, stirring sauce occasionally. Cook spaghetti as directed on package; drain. Place drained spaghetti on platter or in large, shallow bowl. Top with sauce; sprinkle with Parmesan cheese. Serves 8.

Hint: 1 teaspoon salad oil added to spaghetti, keeps it from boiling over.