Recipes Vibration Spaghetti Sauce 3.7 (7) 4 Reviews 2 Photos An old friend christened this sauce in the sixties because back then I just added what felt right. I still do, but after all these years, it's pretty much the same ingredients every time! Be sure to remove bay leaves before serving. This sauce keeps for at least 2 weeks in the fridge. It's a great sauce for pasta, lasagna and pizza. If sauce tastes too acid from the tomatoes, a little instant coffee will tone down the acid, however, BE VERY CAREFUL. Too much of either will kill the taste of the sauce completely! Submitted by Marilyn Updated on July 25, 2018 Save Rate Print Share Trending Videos Close this video player Prep Time: 30 mins Cook Time: 3 hrs Total Time: 3 hrs 30 mins Servings: 24 Yield: 24 servings Jump to Nutrition Facts Ingredients 2 tablespoons olive oil 2 large onion, chopped 3 cloves garlic, minced 2 pounds lean ground beef 1 teaspoon dried chervil 2 teaspoons dried basil 2 teaspoons dried oregano 2 teaspoons Italian seasoning 1 teaspoon crushed red pepper flakes 1 tablespoon seasoning salt salt 1 tablespoon soy sauce 1 tablespoon red chile sauce 1 tablespoon Worcestershire sauce 1 (28 ounce) can whole peeled tomatoes 3 (29 ounce) cans tomato sauce 22 ounces tomato paste 2 (6 ounce) cans mushrooms, drained 1 (4 ounce) can sliced black olives, drained 3 bay leaves 1 teaspoon instant coffee granules Directions In a large saucepan, saute onion and garlic in oil until soft. Add ground beef and saute until pink colour is gone, stirring to break up large pieces. While beef is browning, add chervil, basil, oregano, Italian seasoning, red pepper, seasoning salt, salt, soy sauce, red chile sauce and Worcestershire sauce. After beef has browned, add canned tomatoes; simmer for 10 minutes. Spoon off any excess fat. Add tomato sauce and stir until well mixed. Spoon in tomato paste and stir gently until paste is incorporated. Add mushrooms and olives. Poke bay leaves into sauce. Simmer for at least two hours, stirring occasionally to be sure it's not sticking to the bottom. Three or four hours of simmering is even better. I Made It Print Nutrition Facts (per serving) 154 Calories 7g Fat 15g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 154 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 12% Cholesterol 23mg 8% Sodium 1092mg 47% Total Carbohydrate 15g 5% Dietary Fiber 4g 13% Total Sugars 9g Protein 10g 20% Vitamin C 17mg 19% Calcium 54mg 4% Iron 3mg 18% Potassium 803mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved