1 1/2 lbs. ground round beef
1/4 lb. lean bacon, sliced & diced
3/4 lb. spaghetti
2 med. cooking onions, diced
2 spears celery & leaves, diced
1 (2 oz.) jar pimentos, diced
4 to 6 oz. jar button mushrooms or fresh equivalent
2 qts. home canned tomatoes or 2 lg. cans, plus tomato juice, if needed
2 bay leaves
1 tsp. dried parsley
1/2 tsp. dried basil
2 cloves garlic, minced
1/2 green pepper, diced
4 to 6 oz. stuffed olives, sliced
Salt & pepper, as desired

In large frying pan or Dutch oven, saute bacon until crisp. Remove bacon with slotted spoon. Set aside. Remove all bacon fat except 3 tablespoons. Add onions and garlic, saute 2 minutes. Add celery and green pepper; saute slowly 5 minutes or so until tender. Remove; set aside (not with bacon). Brown the ground beef, drain any remaining fat. Add the reserved vegetables to the meat. Also add mushrooms, olives, pimentos, bay leaves, parsley and basil. Add tomatoes. Cook slowly for about 45 minutes. Remove bay leaf. Cook and drain spaghetti. Add to goulash mixture. Heat through. Add tomato juice, if needed. Just before serving, add reserved bacon; heat a minute. Salt and pepper as desired. Serves 8 (approximately). Good for pot lucks. Serve with a salad and French (or garlic) bread.