1/2 lb. ground beef round
2 1/2 c. tomatoes
1 c. celery, cut into thin strips, about 1" long
1 c. onions, thinly sliced
2 tbsp. soy sauce
1 c. elbow macaroni
2 tbsp. oil
2 1/2 tsp. salt

Cook macaroni in 2 quarts boiling, salted water for 10 minutes. Stir occasionally. Drain and rinse. Heat oil in skillet and add onions; cook over medium heat for 5 minutes or until onions are slightly yellow. Add beef and continue cooking for 10 to 15 minutes or until well browned. Stir frequently. Add tomatoes and 1 1/2 teaspoons salt; cover and cook for 10 minutes. Add celery; cook 5 minutes longer. Combine meat sauce and macaroni; season with soy sauce and cook slowly 5 minutes more.