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Sketti is a nickname given to spaghetti. Also my nickname.
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∙ 13y ago
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Sketti Sauce?
Ingredients1 lb Ground sirloin1 lb Ground porterhouse2 tb Olive oil3 Medium onions, coarsely chop2 Leeks, sliced (white portion6 tb Minced garlic (more if desir3 cn NO SALT added tomatoes1 cn NO SALT added tomato sauce1 cn LOW SALT chicken broth2 cn Water (use the chicken broth4 Ribs of celery & leaves, cho1 Green bell pepper, minced1 Red bell pepper, minced10 Large - golf size mushrooms,4 Very large ripe tomatoes, ch1 1/3 tb Oregano1 tb Thyme2/3 tb White pepper2 tb Dried cilantro4 tb Dried parsley1 tb Sugar2 Bay leavesHere 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 delightthey 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
