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Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 8 servings | |
| Calories 300 | |
| Calories from Fat 242 | 81% |
| Total Fat 27.42g | 34% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1843mg | 77% |
| Potassium 351mg | 10% |
| Total Carbs 8.52g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.54g | 2% |
| Protein 1.77g | 3% |
