Ruth's Italian Spaghetti

I have tried a lot of different variations of spaghetti, however, I still prefer a recipe I received from a good friend when I was 9 years old.  I'll call this Ruth's Italian Spaghetti, since it originally came from the Mother of my friend.  I have modified it slightly as I'm not a fan of bacon fat and jarred mushrooms.  Even so, it still tastes just as good AND it has become hubby's favorite spaghetti sauce.

Ingredients:

1/2 cup chopped onions

2 tbsp canola or vegetable oil

1 lb ground beef

1 clove minced garlic

1/2 minced green pepper

3 1/2 cups diced tomatoes

2 cups tomato sauce

1 cup vegetable broth or any broth you have on hand (sometimes I add 1/4 cup of red wine along with 3/4 cups broth)

6 oz sliced fresh crimini mushrooms

1 1/2 tsp salt

1/2 tsp pepper

1 tsp dried sage

1/4 tsp dried thyme

1 tsp oregano

1 bay leaf

1 cup of water

Instructions:

Cook onion until tender in oil.  Add meat and cook until it loses red color, add all other ingredients.  Cook very slow for 1 1/2 hours uncovered.  Serve over spaghetti.  Add a toss salad and garlic bread.  Enjoy!