1 1/2 lb. ground beef
1 med. onion, chopped
3 stalks celery, chopped
2 jars Classico Italian spaghetti sauce with mushrooms and olives
1 c. beer or 1/2 c. wine
1 lb. spaghetti (vermicelli or linguine)
Grated Parmesan cheese

Cook and stir ground beef in large pot until meat is brown. Drain off excess fat. Stir in remaining ingredients except spaghetti and cheese. Cover; simmer 1-2 hours, stirring occasionally. Cook spaghetti as directed, drain. Place spaghetti on platter or in large shallow bowl. Top with sauce and serve. Sprinkle with Parmesan cheese

(Add 1 teaspoon salad oil to boiling water when cooking spaghetti. This keeps it from boiling over.)