• In a large skillet, brown ground beef with onion until ground beef is no longer pink. Drain off any fat. Add tomato sauce, lemon juice, sugar, Worcestershire sauce, Tobasco sauce, celery salt/seed and pepper. Stir well then ring mixture to a boil. Reduce heat to a simmer and allow to simmer for about 5 minutes or until thickened slightly. Add vodka after simmering, if desired.
• Divide into two batches and freeze individually.

On serving day

• On serving day, remove from freezer night before or first thing in the morning to allow to thaw in refrigerator.
• Pour contents into a saucepan and reheat over medium heat until heated throughout. Serve over hot cooked spaghetti noodles.