1 lb. ground chuck
3-4 tbsp. Cavenders Greek Seasoning
2 cans (14 1/2 oz. each) stewed tomatoes
1 stick celery, chopped (optional)
1 carrot, chopped (optional)
Water
Pasta (usually small macaroni)
Thyme (3/4 - 1 tsp.)

Brown hamburger with the Cavenders. Add the stewed tomatoes. Cook the macaroni on the side. I usually add water to the main pot after I put in the stewed tomatoes and then add some of the water from the cooled pasta. The amount of water is up to you. You can always add more Greek seasoning for flavor (watch the pepper and salt taste). Let it cook down and then add the thyme. Minced onion and garlic are also optional (according to the brand of tomatoes used).