Heat oil in dutch oven; add onions,green peppers, celery and garlic. Cook until onions are soft. Add remainingingredients and simmer until vegtables are tender. Add water if to thick. Sauce will seperate; do not stir. Baste meat with the oil on top of sauce as it cooks on grill. Thirty min before serving, baste with thick part on the bottom. Serve a big bowl of the heated sauce with your meal. it's delicious on french bread. Makes 6 cups. Recipe By : From: Meg Antczak Date: 12 Apr 96
A nice sauce, I will make it again.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1687g)|
|Recipe Makes: 1|
|Calories from Fat: 2655 (81%)|
|Amt Per Serving||% DV|
|Total Fat 295g||393 %|
|Saturated Fat 22.1g||111 %|
|Monounsaturated Fat 185.4g|
|Polyunsanturated Fat 83.2g|
|Cholesterol 0mg||0 %|
|Sodium 4212.4mg||145 %|
|Potassium 4918.9mg||129 %|
|Total Carbohydrate 160.6g||47 %|
|Dietary Fiber 23.5g||94 %|
|Sugars, other 137.2g|
|Protein 20.8g||30 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3261
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.