3 stalks celery, chopped or sliced
1 lg. onion, chopped or sliced
3 cloves garlic, chopped or sliced
1 lb. ground beef
1 lg. can whole tomatoes
12 oz. pasta; thin spaghetti, shells or elbow

Put 4 tablespoons of olive oil or 1/2 stick butter in large skillet and heat until warm. Add vegetables and saute until soft. Add 1 pound ground beef. Cook over medium heat until brown.

Add 1 large can whole tomatoes and simmer until all is heated. Cook 12 ounce of pasta. Pour contents of frying pan over drained pasta. Mix well and serve. Tastes even better as a leftover.