Roman Holiday - cooking recipe

Ingredients

2 (8 oz.) pkg. elbow macaroni
2 Tbsp. olive oil
2 large onions, chopped
1 qt. and 1 pt. canned tomatoes
2 lb. chopped meat or more
5 or 6 stalks celery, cut up
1 c. grated Velveeta cheese

Preparation

Cook meat in oil until brown with onions and celery.
Add tomatoes, season with salt, pepper and a little bit of sugar. Cook until all vegetables are tender.
Meanwhile, cook and drain macaroni.
Mix with vegetables.
Put in casserole, cover with Velveeta cheese.
Makes 1 (2-quart) casserole.
Bake until brown on top (approximately 1 hour).