2 (15 oz.) cans tomato sauce
2 cups water
1 medium onion, chopped
1 large green pepper, chopped
3 cloves garlic, chopped
2 Tbsp. dried parsley ( or approx. 1/2 cup fresh chopped parsley)
1 1/2 teaspoons Italian seasoning
1 1/2 tsp. sugar
1/2 tsp. salt
1 1/2 tsp. seasoned salt
1/2 tsp. pepper
1/2 tsp. garlic powder
3 small bay leaves
2 lbs. ground beef
8 ounces uncooked angel hair spaghetti
*1 cup grated Monterey Jack cheese
*1 cup grated cheddar cheese
* Or, can use 2 cups Cheddar Jack cheese blend
In a medium stockpot, combine tomatoes, tomato sauce, water, chopped onions, peppers, and garlic, parsley and all seasonings. Add bay leaves and stir gently.
Bring mixture to a boil and then reduce heat, cover and let simmer for approximately 45 minutes.
While the sauce mixture is simmering, Brown the ground beef in a skillet over medium high heat. Cook until desired brownness.
Drain any fat from browned ground beef and add beef to sauce.
Cook pasta according to the package directions and drain well in colander.
Preheat oven to 350 degrees F.
Cover the bottom of a 13" x 9" pan with sauce. Add a layer of half of the cooked pasta.
End with a final layer of sauce on top.
Bake at 350 degrees F for approximately 30 minutes.
Top the spaghetti with remaining 1/2 cup cheese and return to oven for about 5 more minutes -- or until cheese is completely melted.