1/2 cup sliced celery
1 medium oinion, chopped
1 clove garlic, minced or pressed
2 tbsp. oil
1 can (16 oz.) stewed tomatoes, mashed
1 cup Italian style tomato sauce
3/4 tsp. salt
1/2 tsp. dried basil leaves, crumbled
1/4 tsp. each dried thyme and oregano leaves, crumbled
1/8 tsp. pepper
1/4 cup brandy
2 tbsp. chopped parsley

In medium saucepan sauté celery, onion and garlic in the oil until onion is tender but not browned. Add tomatoes, tomato sauce, salt, herbs and pepper. Bring to a boil and simmer, uncovered, for 15 minutes.

Add brandy and parsley and heat. Serve on hot cooked spaghetti.

Serves 4.