1 cup vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon olive oil
1 cup red wine
2 tablespoons chicken bouillon granules
1 tablespoon minced onion
1 tablespoon minced garlic
1 teaspoon paprika
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary
In a medium saucepan over medium heat, whisk vinegar, Worcestershire sauce, salt, pepper, olive oil, wine, chicken bouillon, onion, garlic, paprika, oregano, rosemary. Mix well.
Heat 3 tablespoons olive oil in a small saucepan and stir in garlic and parsley. Saute 3 minutes, stirring occasionally. Stir in onion and garlic. Remove from heat and stir in chicken bouillon and ground beef. Pour over the meat mixture. Cover with foil and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Place meat mixture in a 9x13 inch baking dish. Spread the sauce over the meat portion and sprinkle with the remaining parsley and garnish with the remaining parsley.
Bake in preheated oven for 40 minutes, or until meat filling is bubbly. Garnish with red pepper slices, tomato slices, and basil.