1 lb. ground lean beef
3 c. celery, diced
1 c. uncooked sm. shell macaroni
2 cans (10 1/2 oz.) tomato puree or use tomatoes & puree
1 tsp. salt
1 c. onion, sliced
1 c. beef bouillon
1 can (1 lb. 14 oz.) red kidney beans
2 tbsp. parsley, chopped
1/4 tsp. pepper
1/4 tsp. oregano

Cook macaroni as package directs and set aside. Brown beef in skillet. Add onion, celery and bouillon; cover and simmer 10 minutes. Add remaining ingredients and stir lightly while thoroughly combining. Heat to boiling. Serve with grated Romano cheese if desired. Makes 8-10 servings. Note: Can be prepared a day ahead and heated as a casserole.