2 tablespoons olive oil
2 stalks celery, medium coarsely diced
1 medium yellow onion, medium coarsely diced
1 small green bell pepper, medium coarsely diced
1 large (or equivalent) garlic clove, minced
1 pound very lean ground beef
1/2 teaspoon seasoned salt, or to taste
3/4 to 1 teaspoon, Italian herb seasoning, or to taste
1/8 teaspoon red pepper flakes, or to taste
ground black pepper, to taste
1 (24-ounce) bottle of your favorite spaghetti sauce
3 cups water
1 cup small elbow macaroni

Sauté vegetables in olive oil at medium low heat until onion is translucent. Set aside sautéed vegetable mixture. Sauté ground beef at medium low heat, adding salt, Italian herbs, chili flakes, and black pepper, until slightly browned. Drain off excess grease.

Add vegetable mixture back to sautéed meat. Add spaghetti sauce, water and uncooked macaroni to mixture. Simmer on low until macaronis are cooked. Continue simmering on low for about 1/2 to one hour. Add extra water as needed. Be careful not to let it boil dry.

Finished product with be very thick. Serve with salad, Parmesan cheese, and a good crusty bread.

Submitted by: Louise Myers