Spaghetti Sauce

Ingredients

• 1 pound ground beef or ground pork
• 1 1/2 cups sliced fresh mushrooms
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 2 cloves garlic, minced
• 2 16-ounce cans tomatoes, cut up
• 1 6-ounce can tomato paste
• 1 teaspoon sugar
• 1 teaspoon dried oregano, crushed
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon dried thyme, crushed
• 1 bay leaf
• 6 cups hot cooked spaghetti

Instructions

1. In a Dutch oven cook meat, mushrooms, onion, green pepper, and garlic till meat is brown. Drain fat.
2. Stir in undrained tomatoes, tomato paste, sugar, oregano, basil, thyme, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover. simmer 30 minutes
3. Uncover; simmer 10 to 15 minutes more or to desired consistency, stirring occasionally. Discard bay leaf. Serve over spaghetti. If desired, pass grated Parmesan cheese.
4. Microwave directions: In a 3-quart casserole micro-cook meat, mushrooms, onion, green pepper, and garlic on 100% power (high) for 6 to 8 minutes or till no pink remains, stirring twice. Drain. Stir in one 16-ounce can undrained tomatoes, cut up; one 7 1/2-ounce can tomatoes, cut up; tomato paste; sugar; oregano; basil; thyme; bay leaf; 1/2 teaspoon salt; and 1/4 teaspoon pepper. Cook, covered, on high for 10 to 12 minutes or till boiling. Cook, uncovered, on 50% power (medium) 20 minutes or to desired consistency; stir once. Discard bay leaf. Serve as above.