1 lb lean ground beef (omit this if you want just a tomato sauce)
1/2 stock celery, finely chopped
1/2 tsp parsley
1 28-oz can diced tomatoes
1 14-oz can tomato paste
14 oz water
1/2 tsp paprika
1/2 tsp black pepper
3 tsp salt
1 garlic clove, finely chopped
1/3 cup olive oil
Add beef (use TVP instead of beef if you want a vegetarian sauce) and simmer until cooked. Add the rest of the ingredients and cook over low heat for 2-3 hours.
Spoon over hot, cooked spaghetti.
