Heat oil in a medium saucepan until nearly smoking.
Add the onion, bell pepper and celery, stir to coat with oil.
Reduce heat to medium, add the garlic, spice mix and bay leaf.
Cook until the vegetables are soft.
Add the stock and tomato sauce.
Bring to a boil, then reduce to a simmer.
Simmer until reduced to 2 cups.
Taste, and add hot sauce, salt and pepper to taste.
Remove the bay leaf, and serve.
