CAROL'S SKETTI SAUCE

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