2 lb. lean ground beef
1 c. onion, chopped
4 cloves garlic, minced
1 bell pepper, chopped
1 tbsp. basil
1/2 tsp. oregano
1 tbsp. Worcestershire sauce
1 tbsp. sugar
1 1/2 tsp. salt (add touch more)
1/2 tsp. pepper
1 (16 oz.) can tomatoes
1 (16 oz.) can shoe peg corn, drained (whole kernel corn)
1 (8 oz.) can tomato sauce
1 (4 oz.) can ripe olives, sliced & olive juice
6 to 8 oz. spaghetti, cooked
2 c. cheddar cheese, shredded

Place ground beef, onion, garlic and bell pepper in a 2-quart measure and cook for 10 to 12 minutes on HIGH. Drain and add seasonings, tomatoes, corn and tomato sauce. Add olives and olive juice. Taste to adjust seasonings. Add spaghetti, stirring to blend. Pour into one 8-inch and one 2-quart casserole dish. (This is better if flavors are allowed to blend overnight in the refrigerator.) Cook 2-quart dish for 10 to 12 minutes at 70% (MEDIUM) power or until hot. Serves 12 to 15.

A good dish to prepare ahead and freeze!