Categories: Sauces 
      Yield: 1 servings 
  
      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