1 1/2 cups Ground chuck
1 teaspoon Basil
1 large Onion -- chopped
1 teaspoon Oregano
1 large Green pepper -- chopped
1 Bay leaf
1/2 pound Fresh mushrooms -- sliced
3/4 teaspoon Salt
20 milliliters Garlic -- minced
1/4 teaspoon Pepper
1 can 35 oz Italian peeled tomatos
1 pound Spaghetti,linguine -- or
chopped and juice
-- reserved
1 can 12 oz tomato sauce
1 cup Bread crumbs
Procedures
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.
