Step 1

In a dutch oven cook meat, onion, green pepper, and garlic till meat is browned and vegetables are tender. Drain off fat.

Step 2

Stir in undrained tomatoes, tomato paste, brown sugar, oregano, salt, basil, thyme, and bay leaf.

Step 3

Stir in the water or beef broth. Bring to a boil; reduce heat. Simmer, uncovered, for 1 ½ to 2 hours or till sauce is of desired consistency, stirring occasionally. Remove bay leaf. Serve over hot cooked spaghetti.