Sauce New Orleans

1/4 cup Olive Oil
5 cloves Garlic, minced
1 cup Red Onion, diced finely
1 cup Yellow Onion, diced finely
1 cup White Onion, diced finely
1 bunch Green Onions, sliced thin
1/2 cup Celery, diced finely
3 cups Green Pepper, diced finely
4 med Roma Tomatos, chopped
4 med Regular Tomatos, chopped
1/2 cup Mushrooms, chopped
3 lg Bay Leaves, ground
1/2 tsp Pepper, ground fresh
3 pack Demi Glaze, (Knoor), prepared
29 oz Beef Stock, (Swanson) [2 cans]
2 1/2 tbsp Worchestershire Sauce
1 can Tomato Paste
4 tbsp Corn Starch (desolved in 1/2 cup water)

Heat olive oil in a heavy 6 qt. pan. Saute garlic, onions, celery, and green pepper until cooked through, (approx. 10-15 min). Add tomatos, mushrooms, bay leaves, and pepper. Simmer until tomatos and mushrooms are cooked, (approx. 10-15 minutes). In a separate pan, prepare Knoor Demi Glaze per package directions and add to vegetable mixture. Add the beef stock, stir and heat through 5 minutes. Add worchestershire sauce and tomato paste, stir and heat through. Adjust seasonings by adding salt or additional pepper to taste. Add corn starch mixture, stir to thicken.
Serve with Beef, Pork, Chicken, Shrimp or just about any other meats.