1 1/2 lb. ground meat (beef, turkey, venison or combination)
1 onion, chopped
2 celery sticks, diced
1 to 2 cloves garlic, pressed
2 carrots, diced
1 bay leaf
1 (6 oz.) can tomato paste
1 (14 oz.) can Italian style stewed tomatoes
1 can kidney beans
1 (8 oz.) can tomato sauce
1 to 2 c. water
1/2 box spaghetti (broken) or Ditalini (or combination)
1 tsp. sugar
Green pepper to taste
Parmesan cheese to taste

Brown meat, drain most of fat off, leaving enough to saute onion, celery and garlic. Add carrots, cook 5 more minutes. Add next 5 ingredients and cook on medium heat for 12 minutes (if tomatoes seem large, cut through the dish with 2 knives while cooking). Turn heat down to LOW simmer, add pasta and 1 cup water.

Cook 12 to 15 minutes until pasta is done; STIR frequently! As pasta cooks this will thicken and you add the second cup of water AS NEEDED; consistency should be between a soup and a chili. Add sugar and pepper to taste, cook 5 minutes more. Ladle in bowls, garnish with cheese and serve with garlic sticks.

Cooking time 30 minutes; serves 6.

To break spaghetti, roll in dish towel then break up with hands into 2 inch pieces.