In a dutch oven cook meat, onion, green pepper, and garlic till meat is browned and vegetables are tender. Drain off fat.
Stir in undrained tomatoes, tomato paste, brown sugar, oregano, salt, basil, thyme, and bay leaf.
Stir in the water or beef broth. Bring to a boil; reduce heat. Simmer, uncovered, for 1 ½ to 2 hours or till sauce is of desired consistency, stirring occasionally. Remove bay leaf. Serve over hot cooked spaghetti.
*Sometimes I sub beef broth for part of the water. If I don't have any beef broth on hand, I just stick with the water though and it tastes great!