Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    cooking oil
   1      pound         lean ground beef
   1      cup           peeled and chopped onion
  14      ounces        canned tomatoes with juice
  10      ounces        sliced mushrooms
   5 1/2  ounces        tomato paste
   1 1/2  cups          water
     1/4  teaspoon      garlic powder
     1/4  teaspoon      dried basil
     1/4  teaspoon      dried oregano
   1      teaspoon      parsley flakes
   1      teaspoon      granulated sugar
     1/4  cup           grated parmesan cheese
   1 1/2  teaspoons     salt
     1/4  teaspoon      pepper
   1                    bay leaf
   8      ounces        spaghetti -- uncooked
                        extra parmesan

Preparation:

YOU WILL NEED: an extra large saucepan or Dutch oven, measuring spoons, measuring cups, a large mixing spoon and a hot pad. 1. Heat the cooking oil in the saucepan on medium. Add the ground beef and onion. Scramble-fry until browned and crumbly looking. 2. Add the next 13 ingredients to the saucepan. Stir well. 3. Add the spaghetti. Make sure all of the spaghetti is covered with some of the sauce. Cover with the lid. Bring to a boil. Reduce heat so it boils gently for 11-13 minutes until the spaghetti is tender but firm. Remove the saucepan to the hot pad. Remove and throw away the bay leaf. 4. Sprinkle with the parmesan cheese. From Company's Coming: Kids Cookin