|Thin spaghetti||3⁄4 Pound|
|Vegetable oil||2 Tablespoon|
|Lean ground beef||3⁄4 Pound|
|Yellow onion||1 Medium, peeled and chopped|
|Garlic||2 Clove (10 gm), peeled and minced|
|Celery stalks||2 , chopped|
|Fresh tomatoes/1 can of 1 pound tomatoes, drained and chopped||3 Medium, peeled and chopped|
|Black pepper||1⁄4 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Fresh spinach/1 package of 10 ounces frozen spinach, thawed||10 Ounce, rinsed and with the stems removed (1 Package)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
1. Cook the spaghetti according to package directions.
2. Meanwhile, heat the oil in a heavy 12-inch skillet over moderately high heat for about 1 minute. Add the beef, and cook, uncovered, stirring occasionally, for 5 minutes, or until browned.
3. Push the beef to one side of the skillet and add the onion, garlic, and celery. Reduce the heat to moderate, and cook, uncovered, for 5 minutes, or until the onion is soft. Add the tomatoes, salt, pepper, basil, oregano, and spinach. Gover and simmer for 10 minutes.
4. Drain the spaghetti thoroughly in a colander, and toss with the sauce in the skillet. Sprinkle with the cheese, and serve hot with a green salad.