2 tablespoons vegetable oil
1 cup milk
1 cup shredded Cheddar cheese
4 pounds lean ground beef
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons dried rosemary
2 teaspoons dried marjoram
2 (14 ounce) cans tomato sauce
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
In a medium skillet over medium heat, heat oil and cook the milk and cheese until just melted. Reduce heat; add meat and onions, celery and salt, oregano, basil and rosemary. Cook, stirring, until vegetables are tender. Stir in tomato sauce and cook for a few minutes.
Pour mixture into a 9x13 inch pan.
Bake in preheated oven for 50 minutes or until beef is no longer pink in center. Remove from oven and let cool. Serve immediately.