A friend of mine gave me this recipe back when I lived in Ohio back in the 1960's and have used it ever since. Family and friends love it and always has asked me for the recipe. Even my son Chef Aaron up in Alaska like's this sauce. For a milder sauce I some times omit the worcesterhsire sauce when making it. Both ways we all like it.
Using a large stainless steel deep pan; cook onions, celery in margarine on med-high heat until onions are clear.
Lower heat to med or med-low and add all the rest of the ingredients and simmer for one hour or until vegetables soften, stirring frequently until sauce thickens.
Serve over any meat.
* Can be canned in sterlized pint jars or smaller jelly jars and process in hot water bath. Ladle hot sauce into hot jars, leaving 1/2 inch headspace at the top. Wipe rim with a clean cloth. Center lid on jar and place bands over lid and twist tight. Place jars in canner, ensuring they are compltely covered with water. Bring to a boil and process for 20 minutes. Remove from canner and place on clean kitchen towel to cool.