Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Ground sirloin 1 Green bell pepper, minced
1 lb Ground porterhouse 1 Red bell pepper, minced
2 tb Olive oil 10 Large - golf size mushrooms,
3 Medium onions, coarsely chop 4 Very large ripe tomatoes, ch
2 Leeks, sliced (white portion 1 1/3 tb Oregano
6 tb Minced garlic (more if desir 1 tb Thyme
3 cn NO SALT added tomatoes 2/3 tb White pepper
1 cn NO SALT added tomato sauce 2 tb Dried cilantro
1 cn LOW SALT chicken broth 4 tb Dried parsley
2 cn Water (use the chicken broth 1 tb Sugar
4 Ribs of celery leaves, cho 2 Bay leaves

Here is what I do. I brown the meat in the olive oil. I add the
onions saute till they are somewhat tender. I then add all the
other ingredients. Usually the canned ones first then the fresh
ingred. Let this come to a boil then turn down. Simmer with the
stockpot cover OFF for 6 or more hours. Of course, you can use
sooner. I like it to cook down thicken. Either way it is very good.
Many times I add more mushrooms as I like them. Do slice them
thickly; i.e. 3 slices to one very large mushroom. I like to see the
mushrooms! SMILE. This isn't a traditional recipe for spaghetti
sauce. It is something that has "happened" over the years. It
finally developed into what you see. My husband, Punky aka Hap,
enjoys this recipe very much. I certainly hope you do too. I don't
think I have forgotten anything. Oh, we use the low salt stuff - you
don't have to do that. My guy had bypass surgery in Aug. so we are
watching the sodium. I now make this with ground turkey too. It is
very good with the turkey. Several Prodigy members have tried this
recipe. To my delight--they have liked it very much. I hope you do
too. Oh, yes, this does freeze well. I just made 16 quarts of this
on Sunday. I usually add some more garlic when I unfreeze a portion.
This seems to make it tastier. We love garlic in our sketti! I also
add some red crushed pepper flakes to my plate of sketti. Punky does
not like things as hot as I. Remember to adjust seasonings to your
taste. Enjoy. Carol Rheaume-Frischknecht l/l5 ll:03 PM PST

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