1 lg. yellow onion, chopped
1 1/2 tbsp. vegetable oil
2 1/2-3 lbs. ground beef
1/3 c. olive oil
3 or 4 cloves garlic, minced
3 lg. cans whole tomatoes
1 sm. can tomato paste
6 or 7 very ripe tomatoes, blanched, peeled, and quartered (optional)
Pinch of oregano
4-6 carrots, minced
3-5 stalks celery, minced
3 tbsp. butter
3 tbsp. fresh parsley, chopped
2 or 3 lbs. pasta (spaghetti, linguini, etc.)
2 tbsp. olive oil
Salt

1. Saute chopped onion in vegetable oil for 3 minutes. Add ground beef, stirring to break up clumps. Brown quickly and evenly. Pour off grease and set aside.

2. In large deep pot lightly saute garlic in olive oil (about 1 1/2 minutes). Remove pan from heat and cool 3-4 minutes. Add canned tomatoes, fresh tomatoes (optional), tomato paste and oregano. Heat to a gentle simmer. Mash tomatoes with a hand masher. Simmer 30-45 minutes, stirring intermittently.

3. Add carrots, celery, and ground beef to sauce. Simmer another 20 minutes or until vegetables are cooked but somewhat firm. Add butter and parsley.

4. Cook pasta in boiling, salted water to which you have added 2 tablespoons olive oil. Drain and serve with sauce on top. 12 to 16 servings.