Spark Gap Creole 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 comes from the very first form of radio transmitter, which used radio white noise to 
send Morse Code signals. They're illegal now because spark transmissions take out large chunks 
of the radio spectrum when triggered, but they're a well-known part of radio history.

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.