I'm about to start this instead of going skiing. I can only afford one day and it's going to be warmer tomorrow. (-31C with windchill today).
In the pot: tomato soup (cambell's), tomato Paste (should be Hunt's but something else was on sale at Costco), Tomatoes (should be crushed, but diced were on sale), Bay Leaf (one big or two small), Cloves (5 or 6), Chili peppers (two large dried crushed hole chilis broken up), a dash of cayenne pepper, and about a tablespoon of Scotch Bonnet pepper sauce (my Scotch Bonnet perpers have gone bad), a teaspoon of sugar.
In the pan: about a pound and a half of ground beef two big onions, a few cloves of garlic (no Scotch Bonnet pepper; they've gone off; and yes I can tell!).
Simmer the pot, and brown the beef with the onions and garlic (and any fresh peppers if you've got them) in the pan. Then add the meet onions and garlic (sadly without the scotch bonnet pepper) to the pot minus the melted off fat.
Simmer and stir, be careful not to burn. Simmer and stir. Taste to verify that proportions are correct. Simmer and stir. Simmer and stir. Simmer some more, and stir.
In a second pot, salt, a drop of vegetable oil (sadly no olive oil available), a teaspoon of salt lots of water. Boil water, add spaghetti. Continue eating raw spaghetti from the pot until it is ready to serve.
Strain spaghetti. DO NOT cool by pouring cold water over strainer. Put spaghetti on plate, cover with contents of pot, even though it still needs to simmer longer, and try not to burn your tongue and roof of your mouth.
PS. I don't need no schtinking mushrooms!