1 (16 ounce) package spaghetti

2 tablespoons olive oil

1 small red bell pepper, chopped

½ cup chopped onion

1 pound ground beef

1 (1 ounce) package taco seasoning mix

1 (8 ounce) can tomato sauce

1 (28 ounce) can Italian-style crushed tomatoes

¼ cup sugar

1 (4.5 ounce) jar sliced mushrooms, drained

1 (11 ounce) can whole kernel corn with green and red peppers, drained

Grated Parmesan cheese, for garnish

Cook spaghetti according to package directions; drain then cover to keep warm.

While spaghetti cooks, heat oil in a 12-inch skillet set over medium heat. Add bell pepper and onion; sauté for about 4 minutes, stirring occasionally, until pepper and onion are tender. Remove from skillet.

Add ground beef to skillet and cook for about 10 minutes, stirring occasionally, until cooked through. Drain then return to skillet.

Add pepper and onion back into skillet, along with taco seasoning mix, tomato sauce, tomatoes, sugar, mushrooms and corn. Heat ingredients to boiling then reduce heat. Simmer for about 5 minutes, stirring often.

Serve with cooked spaghetti and Parmesan cheese.