1 c  Olive oil
6    Cl Garlic; chopped
1 c  Onion; minced
1 c  Green pepper; minced
1 c  Tomatos peeled and chopped
2    Celery; minced
2 tb Red win vinegar
2 ts Pepper
1 tb Basil
1 tb Chili powder
1/4 c  Parsley; chopped
1 c  Red wine
1 c  Beef stock
1 c  Tomato puree
1 1/2 ts Salt

Saute the garlic in the oil until browned and almost crisp. Add the onions
and cook until tender but not browned. Add green pepper, tomatos, celery,
basil, chili powder, stock and vinegar. Cover and let simmer for 40 min.,
then run the mixture through a blender or food processor. Add the remaining
ingredients and simmer for at least 10 min., the longer this sauce simmers
the better it makes it.

To serve this sauce can be used either hot or cold for basting or serving
on the table. Makes 5 1/2 cups and can be stored in the refrigerator
covered.