1 teaspoon ground black pepper
1 1/2 tablespoons dry Italian-style seasoning mix
1 1/4 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/4 cup Italian-style brown gravy
1 (11 ounce) can stewed tomato tomatoes, with liquid
1/2 cup water
1/2 cup olive oil
2 tablespoons lemon juice
1 dash hot pepper sauce
1 tablespoon marinara sauce
1/2 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
salt and pepper to taste
Place pepper on the bottom of a 12x8 inch roasting dish. Sprinkle with Italian-style seasoning, Worcestershire sauce, garlic, tomato, water, olive oil, lemon juice, hot pepper sauce, marinara sauce, red pepper flakes, oregano, basil and salt, pepper. Coat evenly.
Bake in preheated oven for 30 to 35 minutes, uncovered, until meat is tender.
Meanwhile, in a large skillet, heat brown gravy over medium heat. Add tomatoes and water, and cook for 5 minutes, stirring occasionally until tomatoes are slightly moist. Add olive oil, tomato juice, tomato paste, tomatoes, and water (with a spoon) to thicken. Return to a boil, stirring occasionally, until apples are tender.
Return meat to roasting dish and drizzle with lemon juice and red pepper flakes.
Arrange meat in a single layer over sauce and cook 15 minutes, stirring occasionally, until juices are reduced.
Remove from heat, and pour marinara sauce over meat.
Return sauce mixture to a boil, stirring to dissolve marinara sauce. Return meat to roasting dish and cook 15 minutes. Remove meat, reserving liquid.
When sauce is warmed, pour wine over meat and serve immediately.