Italian Spaghetti

• 1 pound spaghetti
• 1 Spanish onion, finely chopped
• 1 clove

Sauté finely-chopped onion and garlic in olive oil in a large, thick-bottomed frying pan until transparent. Add sliced tinned mushrooms and sauté for a minute or two more. Then add peeled tomatoes, tomato concentrate, bay leaf, lemon peel, beef stock cube, and salt and pepper, to taste. Simmer gently, covered, stirring from time to time, for 1 hour. Just before serving, stir in Worcestershire s