Spaghetti al Van Nuys

Yield: 5 servings

INGREDIENTS

1 1⁄2 tablespoons olive oil 11⁄4 cups diced celery 1 large onion, chopped 8 ounces sliced fresh mushrooms 2 medium carrots, peeled, minced 2 cloves garlic, minced 1 pound ground beef or ground turkey 6 ounces sweet Italian sausage, casing removed 1 (25- to 28-ounce) jar prepared marinara pasta sauce Water 2 tablespoons minced fresh thyme OR 2 teaspoons dried “Italian blend” herbs Salt and pepper to taste 1⁄4 cup chopped Italian parsley Optional: Pinch dried red pepper flakes 12ounces dried spaghetti, cooked al dente according to package directions, drained; see cook’s notes For passing: freshly grated Parmesan cheese Cook’s notes: If desired, increase amount of pasta to 16ounces. It will increase serving size, and folks who like lots of pasta will approve.

PROCEDURE

1: In large pot or Dutch oven, heat oil on medium-high heat. (I like to use a deep, 8-quart pot because it’s deep enough to prevent tomato sauce from splattering on stove top.) Add celery and onion; cook until softened, about 4-5minutes, stirring occasionally. Add mushrooms, carrots and garlic; cook 3-4 minutes or until any liquid released from vegetables has evaporated, stirring occasionally. Add beef or turkey and sausage. Cook, breaking up meat with spatula, until meat is cooked through, about 5-7 minutes. 2: Add sauce and stir to combine. Fill empty sauce jar 1⁄3 full with water; screw on lid and shake to incorporate any remaining sauce into water. Stir now-red water mixture into sauce. Add thyme or Italian blend herbs. Taste and add salt and pepper as needed. Reduce heat to medium-low. Gently simmer 20 minutes. 3: Add parsley to sauce. Stir and taste again. If it tastes bland, add a small pinch of dried red pepper flakes and adjust salt and/or pepper. Toss in drained, cooked spaghetti. Serve with Parmesan cheese. Source: Harriett Young’s 1950s kitchen, in the then“country-in-the-suburbs” of Van Nuys