2 tablespoons salad oil
1/2 cup chopped onion
1 clove minced garlic
1 pound lean ground beef
2 1/2 cups canned tomatoes
1 cup diced celery
1/2 cup diced green bell pepper
1 1/2 teaspoons salt
1/2 teaspoon celery salt
drop bottled hot pepper sauce, to taste
1 teaspoon Lea & Perrins Worcestershire sauce
1 4 ounce can sliced, drained mushroom
1 package 8 oz elbow macaroni
1 tablespoon chopped parsley
freshly grated parmesan cheese

Heat oil; add onion and garlic;
cook until onion is soft but not
brown. Add beef; cook and stir until
lightly browned. Add next 7 ingredients.
Bring to boil. Cover; simmer 45 minutes.
Add mushrooms; heat to boiling.
Arrange macaroni on a large platter
or individual serving plates.
Pour meat mixture over macaroni.
Sprinkle with parsley and cheese.

*can substitute 1/8 tsp instant minced
garlic and 1teaspoon ground celery seed
for garlic & diced celery.