Vibration Spaghetti Sauce

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!

Step: 1

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.

Step: 2

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.

Step: 3

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.

Per Serving: 154 calories; protein 9.9g; carbohydrates 14.6g; fat 7.3g; cholesterol 22.9mg; sodium 1091.8mg.

The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re cooking pasta, go for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do double-duty .