1 lb. ground beef
1/2 stalk celery
2 med. onions
2 sm. carrots
Handful of parsley
2 cloves garlic
1 tsp. salt
1/2 tsp. pepper
1 tbsp. cinnamon
1 tsp. nutmeg
1 can tomato paste
Mushrooms (optional)

Grind together celery, onions, carrots, parsley and garlic and set aside. Brown ground beef and drain. Add ground vegetables, salt, pepper, cinnamon and nutmeg and simmer about 10 minutes. Mixture should have strong spicy taste, so add additional spice to your own taste, if desired. Add tomato paste and simmer until mixture turns dark. Add mushrooms, if preferred. To serve, add sauce to individual portions of spaghetti.

NOTE: This sauce freezes very well and goes a long way. It is a thick sauce unlike most spaghetti sauces, and heats up easily after freezing. Again, it should have a strong taste of cinnamon and nutmeg, so above amounts may not be enough for individual taste.