Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Uncooked elbow macaroni |
| 1 pounds | Lean ground beef |
| ½ cup | Sliced celery |
| ½ cup | Diced onion |
| 2 tablespoons | Honey |
| 28 ounces | Whole peeled tomatoes, broken up (undrained) |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Black pepper |
======================================================= ====== Preheat the oven to 350 degrees. In a medium-sized pot of boiling salted water, cook the pasta just until tender; drain. Meanwhile, in a large skillet, brown the beef over medium-high heat; drain off the excess liquid. Combine all the ingredients in a 2-q