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.