1 1/2 c  Ground chuck

      1 lg Onion, chopped

      1 lg Green pepper, chopped

    1/2 lb Fresh mushrooms, sliced

      2 cl Garlic, minced

      1 cn 35 oz Italian peeled tomatos

           -coarsely chopped and juice
           -reserved
      1 cn 12 oz tomato sauce

      1 ts Basil

      1 ts Oregano

      1    Bay leaf

    3/4 ts Salt

    1/4 ts Pepper

      1 lb Spaghetti,linguine, or

           -fettucine
      2 c  Shredded cheddar cheese

      1 c  Bread crumbs

  1. In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers,

  mushrooms, and garlic over medium-high heat, stirring often to break up
  lumps of meat, until beef loses its pink color (about 8 min.)
  2. Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf

  and salt and pepper. Bring to a boil, reduce heat to medium-low and simmer,
  stirring often, until slightly thickened about 20 min.
  3. Meanwhile, in a large pot of lightly salted water, cook spaghetti until

  just tender, about 9 minutes. Drain well.
  4. Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the sauce;

  stir gently to mix. Transfer to a lightly oiled very large baking dish.
  Sprinkle with bread crumbs and remaining cheese on top.
  5. Bake until top is lightly browned and casserole is bubbling; about 30

  minutes. Let stand 5 minutes before serving.
  NOTE: If you like black olives, you can add 1 small can of sliced olives in
  step 4 to the sauce.
  Source: Linda Fields' homemade goodies Typed for you by: Linda Fields,
  Cyberealm BBS Watertown, NY 1993 315-786-1120