Ingredients:
2 1/2 lbs lean ground beef
1 tablespoon olive oil or 1 tablespoon canola oil, as needed to keep meat from sticking to pan
2 large chopped onions ( about 2 cups)
2 stalks celery & leaves, finely chopped ( about 2 cups)
3 large carrots, finely grated ( about 1 1/2 cups)
2 (35 ounce) cans Italian-style tomatoes
2 -3 teaspoons salt, to taste
1 1/2 teaspoons oregano, crumbled
1 teaspoon pepper, to taste
1 teaspoon garlic powder, to taste
1 1/2 lbs pasta noodles, cooked and drained ( she used macaroni and tiny seashell shaped pasta)
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry well ( or use other veggies)
1 cup grated parmesan cheese
Directions:
Brown meat in enough oil to keep meat from sticking, about 5 minutes; drain fat.
Add onions, celery, carrots, and cook another 5 minutes, stirring occasionally.
Add tomatoes, salt, oregano, pepper, and garlic powder (all seasonings to taste).
Bring sauce to a boil, then lower the heat, cover, and let simmer for 1 hour.
Meanwhile, cook your pasta,timing it so that it is ready when the sauce has finished simmering.
Mix pasta, sauce and spinach all together, then pour into 2 greased 9×13″ casseroles.
Sprinkle each casserole with Parmesan cheese and bake at 350 F for about 30 minutes, or until bubbly (uncovered).
Servings: 16-20
Time preparation: 30 min.
Time total: 150 min.