| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Olive oil |
| 6 |
|
Cloves garlic — chopped |
| 1 |
c |
Onion — minced |
| 1 |
c |
Green pepper — minced |
| 1 |
c |
Tomatos peeled — chopped |
| 2 |
|
Stalks celery — minced |
| 2 |
tb |
Red wine vinegar |
| 2 |
ts |
Pepper |
| 1 |
tb |
Basil |
| 1 |
tb |
Chili powder |
| 1/4 |
c |
Parsley — chopped |
| 1 |
c |
Red wine |
| 1 |
c |
Beef stock |
| 1 |
c |
Tomato puree |
| 1 1/2 |
ts |
Salt |
INSTRUCTIONS
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 simmer for 40 min. then
run the mixture through a blender or food processor. Add remaining
ingredients and simmer for at least 10 min., the longer this simmers the
better it makes it.
To serve: This sauce can be used either hot or cold for basting or served
on the table. makes 5 1/2 cups.
Recipe By :
From: Date: 05/30
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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