• 2  pounds ground bee
• 1¹/₂ cups finely chopped onion
• 1¹/₄ cups chopped green pepper
• 2  cloves garlic, minced
• ¹/₄ cup firmly packed brown sugar
• 1  teaspoon salt
• ¹/₄ teaspoon ground black pepper
• 1  teaspoon thyme, crushed
• ¹/₂ teaspoon basil, crushed
• 2  cups water
• 2  cans (8 ounces each) tomato sauce
• 2  cans (6 ounces each) tomato paste
• 1  can (6 ounces) sliced broiled mushrooms (undrained)
• 1  tablespoon grated lemon peel
• ¹/₄ cup lemon juice
• 1  pound enriched spaghetti
• Shredded Parmesan cheese

1. Put meat, onion, green pepper, and garlic into a heated large heavy saucepot or Dutch oven. Cook 10 to 15 minutes, cutting meat apart with fork or spoon.
2. Stir in brown sugar, salt, pepper, thyme, basil, water, tomato sauce, and tomato paste. Cover and simmer 2 to 3 hours, stirring occasionally. About 30 minutes before serving, mix in mushrooms with liquid and lemon peel and juice.
3. Meanwhile, cook spaghetti following package directions; drain.
4. Spoon sauce over hot spaghetti and sprinkle generously with cheese.

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