In a large, heavy, 8-quart pot, melt margarine. Add onions and saute until tender. Add garlic the last two minutes of simmering. Add ground meat. Break up with fork. Cook, stirring often until browned. Drain off fat in colander. Return to pot. Add remaining ingredients and simmer, uncovered, over low heat for one how or so until flavors are blended and sauce is thickened. Stir often to avoid sticking.
Makes 6 quarts.
Turn into one or two quart containers. Let set in refrigerator over night to blend flavors. Good for eggplant casseroles, macaroni casseroles, lasagna, etc.
Cajun Country -- New Iberia, Louisiana