Spaghetti Sauce

1 pound lean ground chuck
1 pound medium onion, chopped
2 to 3 tablespoons chopped green bell pepper
1/2 stick celery, finely chopped
1/2 teaspoon oregano flakes
1 teaspoon diet margarine (optional for richer taste)
Salt to taste (or no salt at all if on a no salt diet)
Pepper to taste
Garlic (optional)
1 1/2 cups water

Add 1 cup of water to saucepan. Place ground chuck into saucepan and boil meat until water has evaporated down to below the meat level. Pour meat into colander and drain off fat. Rinse out saucepan and place meat back into it. (For less fat, follow this procedure again.)

In a medium frying pan, combine onions, bell pepper, celery and remaining 1/2 cup of water. Bring this to a boil and simmer until water has evaporated and ingredients have begun to sizzle slightly. Stir and add to meat mixture. Add finely chopped tomatoes, oregano flakes, margarine, salt, pepper and garlic. Bring to a boil, then turn down low and cook for 1 1/2 hours, stirring occasionally.