1 1/2 lbs. ground beef
2 lg. onions, chopped
3 sm. cloves garlic, chopped
1/4 lb. butter
3 lg. bell peppers, chopped
2 (10 3/4 oz.) cans tomato soup
1 (8 oz.) can tomato sauce
1/2 lb. sharp cheddar cheese
1 lb. spaghetti (broken in half)
Salt and pepper to taste (do not add until mixing, as cheese and sauce contain salt)

Melt butter in large skillet and saute meat, onion and garlic (until meat is browned). Add tomato soup and sauce, diced pepper and cheese, simmer for 15 to 20 minutes. Have at least 3 to 4 quarts of water (with 2 tablespoons vegetable oil added), boiling rapidly without a lid and slowly add spaghetti, while stirring and cook for 10 minutes. (Do not overcook.)

Stir occasionally and drain thoroughly. Mix well with sauce in 6 quart pan and bake in 350 degree oven for 30 minutes. Makes 8 to 12 servings and surplus freeze well for later serving.