Italian Spaghetti Sauce

This favorite recipe was given to me by Judy Fisher, given to her by Julie Coles.

2 lbs. lean ground beef
1 medium onion, finely chopped
1 green pepper, finely chopped
2 cans (15 oz) tomato sauce
2 cans (12 oz) tomato paste
1 can (7.5 oz) pitted ripe olives - drained and sliced
2 envelopes (1.5 oz) spaghetti sauce w / mushrooms mix
3 c. water
1 t. oregano
1 T. sugar
2 cloves crushed garlic

Brown beef, drain.
Add onion and pepper, stir until onions are translucent.
Add other ingredients.  Simmer 1.5 hours OR cook in crock pot on low for (about) 4 hours.

*Recipe can be divided into smaller portions and frozen for later.