Because I just got my ham license (KB1KKC)...

Spark-gap Spaghetti Sauce

This Louisiana-tinged meat sauce was inspired by Paul Newman's
pepper-heavy Sockarooni sauce, but has a Creole accent all its own. It
uses beef, but if you want even more of a Creole flavor, leave the beef
and butter out and use ground pork instead. The name was inspired by the
fact that I had just gotten my Ham Radio license when I made this.

2 28-oz cans ground tomatoes
1 lb/450g ground beef
1/2 medium green bell pepper, chopped
1 small yellow onion, chopped
1 rib celery, chopped
1 large carrot, chopped
2 cloves garlic, minced or crushed
1 c/240 mL white wine (optional)
olive oil and butter
oregano to taste
ground red chile, paprika, or cayenne to taste
bay leaf
salt

In an electric frying pan or large saute pan on medium heat (about
350F), melt 1 tbsp of butter. Add a tbsp or so of olive oil; add
vegetables with a bit of salt and saute until cooked through. Add meat
and cook until browned, then add tomatoes and herbs (and wine if you're
using it). Simmer for at least 1/2 hour (up to 2-3 hours if you wish)
then serve with spaghetti