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Italian Spaghetti

2 lb Ground beef
1 md 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 Green pepper; chopped
3 c Water
1 tb Sugar
1 ts Oregano leaves
2 Cl Garlic; minced
1 Bay leaf
16 oz Uncooked long spaghetti
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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