Ingredients:

1 1/2 c Ground chuck
2 c Shredded cheddar cheese
fettucine
1 lb Spaghetti,linguine, or
1/4 ts Pepper
3/4 ts Salt
1 Bay leaf
1 ts Oregano
1 ts Basil
1 cn 12 oz tomato sauce
reserved
coarsely chopped and juice
1 cn 35 oz Italian peeled tomatos
2 cl Garlic, minced
1/2 lb Fresh mushrooms, sliced
1 lg Green pepper, chopped
1 lg Onion, chopped
1 c Bread crumbs

Method:

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.