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| What You Need: |
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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
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| How To Cook: |
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1. In a 6-quart saucepot saute the garlic, onion, and green pepper in the oil until tender.
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2. Add the tomatoes, pureed chilies, and parsley and simmer until very tender.
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3. Add Beef Stock. Cover and simmer 1 hour.
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4. Uncover and simmer 1 hour more to reduce and thicken the sauce. Stir occasionally.
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5. Salt and pepper to taste.
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