Dot's Spaghetti And Meat Sauce

• 1 pound extra-lean ground beef
• 1 medium green pepper, chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 28-ounce can Italian plum tomatoes
• 1 6-ounce can tomato paste
• 1 tablespoon sugar
• Salt to taste
• 1 cup boiling water
• 1 teaspoon dried oregano
• 1 pound spaghetti

1. Brown the beef in its own fat, pouring off all but a teaspoon.
2. Add the pepper, onion and garlic, and saute for about 5 minutes.
3. Crush the tomatoes between your fingers and add them to the beef along with the tomato paste, sugar, salt, water and oregano.
4. (If you want to cut back on the salt, use no-salt-added tomatoes and tomato paste, and skip the added salt.)
5. Simmer, covered, for 1 1/2 to 2 hours.
6. The sauce can be refrigerated for several days or frozen.
7. When ready to serve, cook spaghetti according to package instructions, and top with sauce

extralean ground beef, green pepper, onion, garlic, italian plum tomatoes, tomato paste, sugar, salt, boiling water, oregano, spaghetti

Taken from cooking.nytimes.com/recipes/4698 (may not work)