Italian Spaghetti recipe

2 pounds Ground beef
3 cups Water
1 Medium onion -- chopped
1 tablespoon Sugar
2 cans Tomato sauce(15 oz)
1 teaspoon Oregano leaves
2 cans Tomato paste(15 oz)
2 Cloves garlic -- minced
1 can Pitted ripe olives(7 1/2 oz)
1 Bay leaf
2 packages Spaghetti sauce mix w/mushro
16 ounces Uncooked long spaghetti
1 cup Chopped green pepper
Grated Parmesan cheese

Cook and stir meat and onion in large skillet or Dutch oven until meat is brown. Drain off fat. Stir in remaining ingredients except spaghetti and cheese; heat to boiling. Reduce heat; cover and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf. Cook spaghetti as directed on package; drain. Serve sauce over spaghetti and sprinkle with Parmesan cheese.