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Italian spaghetti

Yield: 8 Servings

Ingredients:

• 2 lb Ground beef
• 1 Medium onion chopped
• 2 cn Tomato sauce(15 oz)
• 2 cn Tomato paste(15 oz)
• 1 cn Pitted ripe olives(7 1/2 oz)
• 2 pk Spaghetti sauce mix w/mushro
• 1 c Chopped green pepper
• 3 c Water
• 1 tb Sugar
• 1 ts Oregano leaves
• 2 Cloves garlic minced
• 1 Bay leaf
• 16 oz Uncooked long spaghetti

Instructions:

Grated Parmesan cheese Cook and stir meat and onion in large skillet or Dutch oven until meat is brown. Drain off fat. Stir in remaining ingredients except spaghetti and cheese; heat to boiling. Reduce heat; cover and simmer 1 1/2 hours stirring occasionally. Remove bay leaf. Cook spaghetti as directed on package; drain. Serve sauce over spaghetti and sprinkle with Parmesan cheese.

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