Cook's notes: If desired, increase amount of pasta to 12 ounces. It will increase serving size and folks who like lots of pasta will approve.

1 tablespoon olive oil

1 1/4 cups diced celery

1 large onion, chopped

8 ounces sliced fresh mushrooms

1 medium carrot, minced, Optional

2 cloves garlic, minced

1 to 1 1/4 pounds ground beef OR ground turkey

1 (25- to 28-ounce) jar prepared pasta sauce, spicy preferred

Water

2 tablespoons minced fresh thyme OR 2 teaspoons dried "Italian blend" herbs

Salt and pepper to taste

1/4 cup chopped Italian parsley

Pinch dried red pepper flakes, Optional

8 ounces spaghetti, cooked al dente according to package directions, drained; see cook's notes

For passing: Freshly grated Parmesan cheese

• 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 stovetop.) Add celery and onion; cook until softened, about 4-5 minutes, stirring occasionally. Add mushrooms, carrot (if using) and garlic; cook 3-4 minutes or until any liquid released from vegetables has evaporated, stirring occasionally. Add beef or turkey. Cook, breaking up meat with spatula, until meat is cooked through, about 5-7 minutes. Drain fat if necessary.
• 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 herbs. Taste and add salt and pepper as needed. Reduce heat to medium-low. Gently simmer 20 minutes.
• 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.

  Yield: 4-5 servings