Scott Young's Spaghetti Recipe

Start with two pounds of minced beef, the best you can afford. Place this in a large pot with the contents of a large can of stewed tomatoes and one 4-ounce can or two (depending on taste) of tomato paste. Add a tablespoon of salt, a half-teaspoon of black pepper, a tablespoon of curry powder, a tablespoon of sugar, a pinch of rosemary, a tablespoon of oregano or pre-mixed Italian seasoning, a teaspoon of cayenne pepper. Crush two to four cloves of garlic in a garlic press over the pot, and then scrape the crushed buds into the sauce along with the juices.

Stir well with a long fork to make the meat break up into a sauce without lumps.

Cut five medium-sized onions (red Italian or Bermuda preferred but cooking onions okay) into the pot. Wash a pound of muchrooms and add without browning, unless you happen to be a nut on browning mushrooms. Cut a green pepper or two into long strips and hold ready to add later.

When the mixture begins to simmer boldly, let it cook for a minimum of one hour, a maximum of two. About 30-35 minutes before you plan to serve, add the green peper strips and one six or eight-ounce (or so) smoked sausage for every intended serving (these only need time to heat through; I use Schneider's).

Cook the spaghetti itself (I use Lancia), about one-quarter pound per person, about 15 minutes after it begins to boil. Drain and place on plates.On top of each mound of spaghetti, place one sausage and generous portions of the meat sauce. Your table should aalso have grated parmesan or romano cheese; cold celery, radishes and dill pickles; the small dish of ground red peppers for customers who like the sauce hotter.