Chunky Pasta Salad

Ingredients:
1 large onion, chopped
2 celery ribs, chopped
6 garlic cloves, minced
2 tablespoons olive oil
1 large green pepper, chopped
1 can (6 ounces) pitted ripe olives, drained and sliced
4 beef bouillon cubes
1 cup hot water
2 cans (15 ounces each) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 jar (6 ounces) sliced mushrooms, drained (optional)
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon salt, optional
1/2 teaspoon pepper
Hot cooked pasta
Sugar to taste (optional)

Directions:
In a Dutch oven, saute the onion, celery and garlic in oil until tender. Add green pepper and olives; saute 2-3 minutes longer. Dissolve bouillon in hot water; add to vegetable mixture. Stir in the tomato sauce, tomatoes, tomato paste, mushrooms, basil, oregano, salt if desired and pepper.

Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve over pasta. Yield: 12-14 servings.