1 lg. can tomatoes
1 lg. can tomato sauce
1 med. can tomato paste
1 1/2 lb. lean ground beef
1 med. onion
5 sticks celery
1 lg. green bell pepper
1 doz. fresh mushrooms
1 tbsp. red chili powder
2 tbsp. olive or corn oil
1/2 tsp. salt, optional
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 1/2 lb. spaghetti
1 c. water

Dice all vegetables. Brown ground beef and drain excess fat. In large pot on low, heat oil with onion and garlic until onion changes color. Stir onion so it doesn't burn. Add rest of ingredients (except tomatoes) with 1 cup of water. Simmer on low for 15-20 minutes. Add tomatoes and simmer for another 2 hours on very low heat.

Cook spaghetti in 2 quarts of water until done. Drain and fold into sauce. Chill for 2 hours to enhance flavor. Slowly reheat and serve. (Feeds 6-8 people.)