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Categories:
extra-virgin olive oil garlic onion green pepper celery red win vinegar pepper basil parsley red wine beef stock tomato puree salt
Viewed: 32 - Published at: 3 years agoIngredients
- 1 c. Extra virgin olive oil
- 6 cl Garlic, minced
- 1 c. Onion, chopped
- 1 c. Green pepper, chopped
- 1 c. Tomatos peeled and minced
- 2 x Celery, chopped
- 2 Tbsp. Red win vinegar
- 2 tsp Pepper
- 1 Tbsp. Basil
- 1 Tbsp. Chili pwdr
- 1/4 c. Parsley, minced
- 1 c. Red wine
- 1 c. Beef stock
- 1 c. Tomato puree
- 11/2 tsp Salt
Method
- Saute/fry the garlic in the oil till browned and almost crisp.
- Add in the onions and cook till tender but not browned.
- Add in green pepper, tomatos, celery, basil, chili pwdr, stock and vinegar.
- Cover and let simmer for 40 minutes., then run the mix through a blender or possibly food processor.
- Add in the remaining ingredients and simmer for at least 10 minutes., the longer this sauce simmers the better it makes it.
- To serve this sauce can be used either warm or possibly cool for basting or possibly serving on the table.
- Makes 5 1/2 c. and can be stored in the refrigerator covered.
