In a large heavy bottomed saucepan, heat a generous amount of olive oil. Add the garlic, onions and celery, saute until softened and are slightly browned.

Add chorizo and saute until it just starts to release its oil.

Add paprika and saute. (not to long or the paprika will burn.)

Add tomato paste and saute briefly.

Add wine and simmer until reduced by half, scrapping up any browned bits at the bottom of the pan. Add crushed tomatoes and stir until all ingredients are mixed well.

Gently lower the roasted porchetta roll into the sauce,pouring in all accumulated juices. Add enough stock or water to cover the meat, add bay leaves and the soy sauce.

Stir to blend and bring to a boil then lower heat until the sauce is at a lazy simmer. Add water if needed.

After an hour, taste the sauce and add salt, pepper and sugar. (more sugar if you want it sweeter).

Continue to simmer 2-3 hours longer until the meat is fork tender. The potatoes, carrots and bell peppers may be added about an our before the meat finishes cooking.