Put all ingredients into a 4 quart saucepan. Heat to boiling, stirring frequently. Reduce heat to simmering and cook slowly while stirring frequently, about 40 minutes. Strain sauce through a sieve using a wooden spoon to force most of the pulp through. Baste by using 1 cup of sauce to each 2 lbs of meat. Store leftover sauce in a tightly covered jar. Heat cold leftover sauce when ready to use again.