Umpqua Valley Barbecue Sauce

• 8 slices bacon, chopped small
• 2 large onions, finely diced
• 1 small bunch celery, finely diced
• Three 16-ounce cans tomato sauce
• 1 1/2 cups molasses
• 2 cups brown sugar, firmly packed
• 1 cup vinegar
• 1 1/2 cups catsup
• 4 tablespoons Worcestershire sauce
• 2 tablespoons prepared mustard
• 1 green pepper, finely diced
• 1/2 teaspoon fresh garlic, minced
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1 teaspoon baking soda

1. Cook bacon over medium low heat in Dutch oven or large stock pot. When bacon is clear, but not brown, add onions and celery. Continue cooking slowly until onions and celery are clear, but not browned. Add remaining ingredients and simmer for 1 1/2 to 2 hours, stirring often.
2. This sauce benefits from make-ahead preparation. It is good the first day, but better after the flavors have melded.
3. NOTE: This is a slightly chunky sauce. If you prefer a smoother sauce, run an immersion blender through it until the desired consistency is reached. You can also puree it in a blender; take extra precautions when blending hot liquids. Allow the sauce to cool awhile before blending, and do not overfill the blender jar.

bacon, onions, celery, three, molasses, brown sugar, vinegar, catsup, worcestershire sauce, mustard, green pepper, fresh garlic, salt, pepper, nutmeg, cinnamon, baking soda

Taken from www.epicurious.com/recipes/member/views/umpqua-valley-barbecue-sauce-1239011 (may not work)