Herbed Mushroom Spaghetti Sauce

1 pound lean ground beef
1/2 pound sliced fresh mushrooms
1 large onion, chopped
1 small green pepper, chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon dried basil
1/2 teaspoon salt, optional
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Hot cooked spaghetti

In a large skillet, cook the beef, mushrooms, onion, green pepper and garlic in oil over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, soup and seasonings.

Bring to a boil; reduce heat. Cover and simmer for 45-60 minutes, stirring occasionally. Serve with spaghetti. Makes 6 servings.