Old School Goulash

Heat oil in a large skillet or pot (about 3 quarts) over medium high heat. Add mushrooms, onion, and celery and sauté until mushrooms are tender, vegetables are softened, and any extra liquid from the mushrooms has evaporated, about 6 minutes. Add red wine, if using, and simmer until pan is almost dry, 4 to 5 minutes.

Add corn and cook until thawed and warm. Pour in tomato sauce, tomato juice, and cooked pasta and stir to combine. Simmer a few minutes to thicken the sauce, but not so long that pasta overcooks.

Off heat, toss with a little Parmesan cheese if desired. Season with garlic salt and black pepper to taste, and serve in bowls.

Note: For the tomato sauce, almost any thick, slightly chunky sauce will do. I’ve tested the recipe using canned crushed tomatoes in puree as well as leftover homemade tomato soup.