1 lb. ground beef
1 tsp. salt
1 c. chopped onion
1 c. chopped celery
1/4 c. chopped green pepper (optional)
1 clove garlic, minced
1 (#303) can tomatoes (2 c.)
1 c. catsup or tomato sauce
1 tbsp. Worcestershire sauce
1 tsp. chili powder
1 1/2 tsp. lemon juice or vinegar
1/2 tsp. black pepper

FOR THICKENING:

1/4 c. water
2 tbsp. flour
2 tbsp. sugar

Heat heavy skillet and sprinkle salt over bottom. Brown meat, stirring with pancake turner. Remove beef to large stewing pan. Cook onions, celery and peppers for about 5 minutes in skillet. Remove from fat and add to browned beef.

Add minced garlic, tomatoes, catsup, Worcestershire sauce, chili powder, lemon juice or vinegar and pepper. Cover and simmer, over low heat for 1 1/2 to 2 hours, stirring occasionally.

Mix water, flour and sugar. Add to cooked meat mixture and cook 5 more minutes until liquid thickens. Makes about 5 cups sauce.

Serve meat sauce and spaghetti (or vermicelli) separately or spoon sauce over platter of spaghetti. Provide grated cheese in separate serving dish. Chopped ripe olives add to cost but also to flavor!

Cook 1/2 pound (8 oz.) of spaghetti according to package directions. (10 - 1 cup servings.)