2 1/2 lb Ground Beef
2 tb Vegetable Oil
2 lg Onions; chopped
3 Stalks Celery Leaves; chopped
3 lg Grated Carrots
2 cn Italian Style Tomatoes; 2 lb 3 oz. each
2 ts Salt
1 1/2 ts Leaf Oregano; crumbled
1 ts Pepper
1 ts Garlic Powder
1 1/2 lb Macaroni
2 pk Frozen Spinach; thawed, not drained

Brown ground beef in oil in a large pan. Add onions, celery and carrots. Cook 5 minutes. Stir in tomatoes, salt, oregano, pepper and garlic. Bring to a boil then lower heat, cover and simmer 1 hour. Meanwhile, cook macaroni according to directions and set aside. When sauce is done, stir in pasta and spinach. Mix thoroughly. Put in 2 13x9x2 casseroles and sprinkle with 1 cup parmesan cheese, cover, label and freeze. To serve, thaw completely and bake at 350 for 30 minutes, or until edges are bubbly and center is hot.