|
| |
|
| What You Need: |
|
|
|
¼ cup olive oil
8 cloves garlic, peeled and crushed
2 cups peeled and diced yellow onion
1½ cups cored, seeded, and diced green bell pepper
3 cups diced very ripe tomatoes
One 4-ounce can whole green chilies, Mexican style, pureed
¼ cup chopped parsley
5 cups Beef Stock or use canned
Salt and freshly ground black pepper to taste
|
|
| |
|
|
|
| How To Cook: |
|
|
1. In a 6-quart saucepot saute the garlic, onion, and green pepper in the oil until tender.
|
2. Add the tomatoes, pureed chilies, and parsley and simmer until very tender.
|
3. Add Beef Stock. Cover and simmer 1 hour.
|
4. Uncover and simmer 1 hour more to reduce and thicken the sauce. Stir occasionally.
|
5. Salt and pepper to taste.
|
|
|
|
|
|
|
|
