1 c Olive oil 1 tb Basil
6 Cl Garlic; chopped 1 tb Chili powder
1 c Onion; minced 1/4 c Parsley; chopped
1 c Green pepper; minced 1 c Red wine
1 c Tomatoes peeled and chopped 1 c Beef stock
2 Celery; minced 1 c Tomato puree
2 tb Red win vinegar 1 1/2 ts Salt
2 ts Pepper
Saute the garlic in the oil until browned and almost crisp. Add the onions and cook until tender but not
browned. Add green pepper, tomatoes, celery, basil, chili powder, stock and vinegar. Cover and let
simmer for 40 min., then run the mixture through a blender or food processor. Add the remaining ingredients
and simmer for at least 10 min., the longer this sauce simmers the better it makes it.
To serve this sauce can be used either hot or cold for basting or serving on the table. Makes 5 1/2
cups and can be stored in the refrigerator covered.
