1 lb. ground beef
1/4 c. Crisco oil
1/2 c. chopped carrots
1/2 c. chopped celery
1/3 c. chopped onion
2 cloves garlic, minced
1 (16 oz.) can whole tomatoes, undrained
1 can tomato soup
1 (6 oz.) can tomato paste
1/4 c. sliced pimento stuffed olives
2 tsp. sugar
1 1/2 tsp. Italian seasoning
3/4 tsp. salt
1/2 tsp. dried red pepper flakes
1 bay leaf

Brown ground beef in large saucepan. Drain. Remove beef from pan, set aside. Heat oil in same pan. Add carrot, celery, onion and garlic. Saute over moderate heat until carrot is tender. Add beef and remaining ingredients, stir to blend and break apart tomatoes. Heat to boiling. Cover, reduce heat and simmer 45 minutes to 1 hour or until flavors are blended. Discard bay leaf. Serve with hot cooked spaghetti. 6-8 servings.