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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Use this sauce on the meatloaf. Even better if made the night before! Ingredients:
2 ounces butter or 2 ounces margarine |
2 green onions, chopped |
1/2 cup celery, sliced |
1 green bell pepper, sliced |
1/2 cup yellow onion, diced |
1 garlic clove, minced |
32 ounces diced tomatoes |
32 ounces tomato sauce |
1 cup chicken stock |
1 bay leaf |
1/2 teaspoon cayenne pepper |
1 teaspoon sugar |
1 teaspoon gumbo file |
1/2 teaspoon tabasco sauce |
Directions:
1. Melt butter in a large skillet and lightly saute' onions, bell pepper and celery.
2. Add garlic and green onions then transfer to a heavy 3 or 4 quart pot.
3. Add tomato sauce, diced tomatoes and chicken stock.
4. Bring to a boil while stirring constantly to avoid scorching.
5. Add rest of ingredients and reduce heat to simmering, stirring often.
6. Simmer 20-25 minutes or until flavors are well blended.
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