~ 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 puree, 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.