Updated: Jun 3
Yields about 3 Quarts (3 liters)
4QT or 6QT Chef’s Ware Dutch Oven and Cover
4 Cups Onion, coarsely Chopped (960 ml.)
3 Cups celery, sliced (720 ml.)
1 Cup Green or Red Sweet Peppers, chopped (240 ml.)
1 Cup Mushrooms, washed and sliced (240 ml.)
1 4- Ounce can Chopped Rice Olives (120 ml.)
1 Cup Cooked Tomatoes (240 ml.)
2 Beef Bouillon Cubes
½ Tablespoon Salt (7-8 ml.)
1 Bay Leaf
1 Clove Garlic, minced
3 6-Ounce Cans Tomato Paste (540 ml.)
4 Tablespoons Pimiento, chopped (60 ml.)
Combine all but the last two ingredients. Cover and begin cooking over medium or medium- low heat. When cover is very hot to touch, reduce heat to low and cook until all vegetables are tender, about 20 to 30 minutes. The vapor seal should be formed during this cooking time. Check to be sure during this cooking time. Check to be sure that the cover will spin and float on the vapor seal when twisted.
When vegetables are tender, add tomato paste and pimiento. Stir to mix all ingredients well. Cover the sauce and wait about 2 to 3 minutes. Reduce heat to low and cook for 15 minutes. Remove bay leaf before serving.
Serve this sauce over rice, beans, meat, and eggs.
Season with hot chili powder and/or salsa for a spicier sauce.