| SPAGHETTI 1 ½ pounds lean hamburger, cooked and drained of all grease. 1 green pepper, chopped in ¼ inch pieces 1 onion, chopped in ¼ inch pieces 2 (3 oz.) cans tomato sauce 1 (3 oz.) can mushrooms, sliced or ½ pound fresh mushrooms, washed and sliced thin 1 (16 oz.) can tomatoes, whole or diced 2 or 3 bay leaves ½ teaspoon basil ¼ teaspoon salt ¼ teaspoon pepper ¼ teaspoon oregano ½ teaspoon thyme 1 clove garlic, minced fine 1 pound spaghetti, cooked. Cook hamburger in a heavy stainless steel 4 quart fry pan. Stir and break up meat often with a pancake turner until browned. Tilt pan and scoot meat out of the way. Remove any grease that collects with a paper towel or napkin. Add remaining ingredients. Simmer over low heat for 20 to 30 minutes or until sauce has thickened. Remove bay leaves. Serve over cooked spaghetti and garnish with grated parmesan cheese. Serves 6-8 |