INGREDIENTS

INSTRUCTIONS

~ Makes about 2 quarts
Melt the margarine with the oil in a heavy 12-inch skillet over high
heat. When it sizzles, stir in 4 tablespoons of the Meat Magic. Cook,
stirring constantly, until the Meat Magic starts to darken, about 1
minute. Add 3 cups of the onions and 1 cup of the celery, stir well,
and cook for 2 minutes. Cover and cook for 3 minutes, then stir and
scrape the pan bottom well. Cover and cook for another 3 minutes,
then stir and scrape the pan bottom again. Cover and cook 3-1/2
minutes more, then stir and scrape up all the brown bits. Cover again
and cook for 3 minutes, then add the lemon juice and deglaze the pan.
Scrape the sides and bottom of the pan to get up all the brown bits,
and cook, stirring occasionally, for 1 minute.
Add the crushed tomatoes, tomato purée, garlic, 1/2 cup of the brown
sugar, and the lemon peel. Cook for 2 minutes, then add the orange
quarters and the remaining Meat Magic. Cook, stirring occasionally,
for 3 minutes more. Add 2 cups of the stock, the remaining onions and
celery, and the bay leaves. Stir well and cook, stirring
occasionally, for 7 minutes. Stir in 1 cup more stock and bring to a
boil, stirring occasionally. Reduce the heat to low and simmer,
stirring occasionally, for 30 minutes. Stir in 1 cup more stock, the
remaining brown sugar and the vinegar. Cook, stirring occasionally,
for 40 minutes. Stir in the remaining stock and cook, stirring
occasionally, until the sauce thickens somewhat and the flavors
blend, about 45 minutes.
Copyright © 1998 by Paul Prudhomme
Posted to bbq-digest by John & Linda Mitchell <linjon@sbt.infi.net>
on Apr 16, 1999, converted by MM_Buster v2.0l.

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