Grandaddy's Cajun Spaghetti

This ain't yo mamma's recipe; this here is Granddaddy's spaghetti.  It's fresh-none of that canned mess, he might say.  I looked forward to visits when I knew he was making this spaghetti.  He's too old to cook, now.  I hadn't had it since I was a girl, but was reminded of his spaghetti through a friend's blog and so went to searching his house for the recipe over Thanksgiving break.  I tried it out as soon as I got home and it's just as good as I remembered it being.  Here goes:

Granddaddy's Spaghetti

1 lb. thin spaghetti, prepared per package instructions

1 lb. lean ground beef

Extra Virgin Olive oil

2 med. onions, chopped

1 cup mushrooms, chopped

1/2 cup celery, small dice

1/2 large bell pepper chopped

3 cloves garlic, minced

2 jalapenos, seeded, ribbed, and finely chopped

1 can (14 oz.) tomato sauce

1 reg. size can mild Rotel tomatoes with green chilies

Worcestershire sauce to taste, maybe a tbsp. or so

juice of half a lemon

salt & black pepper to taste

Cajun seasoning to taste

Grated Parmesan

Saute onions, celery, garlic, mushrooms, bell pepper, and jalapenos in a skillet with a few lugs of olive oil.  Add ground beef and Worcestershire sauce.  When beef is browned, add seasonings and lemon juice.  Cover and cook for a few minutes.  Add tomato sauce and Rotel.  Add parm at the end.  Serve over cooked, drained spaghetti.  I think I doctored this with a tbsp. or so of tomato paste