In a fry pan cook hamburger, onion, and celery until meat is browned and the veggies are limp but still have some crunch left. Drain off the grease.

Crush tomatoes by hand over the pan, pour in the juice from the can and the tomato sauce.

Add whatever spices you are comfortable with. I use salt, pepper, Italian seasoning, a pinch of allspice and a small handful of crushed red pepper flakes. My mother would not have approved.

Bring to a boil and simmer for five minutes.

Meanwhile, bring five quarts of water to a boil, add the macaroni, and cook for five minutes. The pasta should be semi-soft but not thoroughly cooked. Drain, return to pot and add the contents of the other pan. Gently simmer for five minutes to finish cooking the macaroni and to let it absorb the liquid.

Remove from heat, cover the pot, and put it to the side. I find that letting it sit for at least a half hour lets the flavors really come together.