“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!” - by Marilyn
Ingredients
Adjust Servings
Original recipe yields 24 servings
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.
Nutrition
Amount Per Serving (24 total)
- Calories
- 154 cal
- 8%
- Fat
- 7.3 g
- 11%
- Carbs
- 14.6 g
- 5%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"This was pretty good, but seemed to be missing something. I will use this recipe again as a starter and add some sausage and spinach. Thanks for sharing...." See more"
2-2DRAGOON
"Four not five, as it is not extraordinary, but it is good sauce. I mixed the spices up in a sealed container and shook it up before adding the spices to the onion and garlic. Then I added the meat aft..." See moreer the spices were fragrant. I cooked it for three hours on high in my crock pot and it came out great."
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