1 c. uncooked elbow spaghetti
1 lb. ground beef
1 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
16 oz. can tomatoes, undrained, cut up
2 (8 oz.) cans tomato sauce
1/4 tsp. oregano
1/4 tsp. basil
Tabasco, as desired

Cook elbow spaghetti. Drain, rinse with hot water. In large skillet, brown ground beef with celery, onion and green pepper; drain. Stir in remaining ingredients and spaghetti. Cook over low heat, stirring occasionally, for 6-8 minutes or until thoroughly heated.