American Spaghetti Sauce

• 1 lb. ground meat
• 7 stems celery
• 1 large onion
• 1 large bell pepper
• 1 garlic button or garlic salt
• salt and pepper to taste
• 1/3 to 1/2 Velveeta cheese
• 1 can tomato soup
• olives and mushrooms (optional)
• 2 Tbsp. margarine
• 1 lb. spaghetti

1. Season ground meat; cook until brown.
2. Take off heat.
3. Finely chop celery, onion and pepper.
4. Put in skillet with margarine. Pour can of tomato soup on top; let simmer about 10 to 15 minutes. Combine with meat.
5. Cook on low heat about 3 hours, or until real tender.
6. (Usually cook in double boiler; the secret in the taste is slow cooking.) When the sauce is almost cooked, add the cheese. Cook 1 pound of spaghetti; drain water.
7. Add spaghetti to sauce. If your family likes olives and mushrooms, add small bottle of each.
8. Serves 12.

ground meat, celery, onion, bell pepper, garlic, salt, velveeta cheese, tomato soup, olives, margarine, spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739821 (may not work)