1 lb. ground beef
1 (28 oz.) can tomatoes
2 (6 oz.) cans tomato paste
1 (6 oz.) can mushrooms
1 c. chopped onion
3/4 c. chopped green pepper
1-3 bay leaves
2 cloves garlic, minced
1 1/2 tsp. Worcestershire sauce
1 tsp. sugar
1 tsp. salt
1/2 tsp. chili powder
1/8 tsp. pepper
1/3 c. water
2 tbsp. cold water
2 tbsp. cornstarch

Brown ground beef in skillet, drain off fat. Put in slow cooker. Stir in all ingredients except last two. Cover, cook on high for 5-6 hours. Blend cold water with cornstarch and stir into mixture. Cover and cook 10 minutes to thicken. Serve over cooked spaghetti noodles and sprinkle with Parmesan cheese. Serves 8-10.