HEAT oil in a large kettle and COOK onion, garlic and green pepper until tender.
ADD remaining ingredients (except tomato sauce--see note) in the order listed, STIRRING well after each addition.
COOK at very low heat, covered, watching that it doesn't burn, 45 to 60 minutes, STIRRING occasionally
REMOVE bay leaves, COOL, and PORTION into storage containers.
If sauce is to be used immediately, add an 8 ounce can of tomato sauce for each 6-serving (24 ounce) portion. Sauce can also be frozen in 24 ounce containers for later use. Allow 4 ounces per serving. See also recipe for spaghetti and note that tomato sauce is added at time of preparation.
Per Serving (excluding unknown items): 26 Calories; 2g Fat (77.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 267mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat.