Ingredients

• 1/4 cup olive oil
• 8 garlic cloves, peeled and crushed
• 2 cups peeled and diced yellow onions
• 1 1/2 cups cored cored seeded and diced green bell peppers
• 3 cups diced very ripe tomatoes
• 1 (4 ounce) can whole green chilies, Mexican style, pureed
• 1/4 cup chopped parsley
• 5 cups beef stock (or use canned)
• salt & freshly ground black pepper

Instructions

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.