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Roasted Vegetable Beef in Tomato Sauce Recipe


4 large tomatoes, cut into 1 1/2 inch pieces

2 tablespoons olive oil

1 large onion, thinly sliced

1 pint peeled baby carrots

1 pint small red potatoes, peeled, quartered and sliced

1 tablespoon chili powder

1 teaspoon dried basil

1 cup chicken broth

1 tablespoon dry brown gravy

4 tablespoons Worcestershire sauce

salt and pepper to taste

1/2 cup white wine

2 pounds ground beef, crushed tomatoes

1/2 lemon, juiced

1 cup cooked, chopped Italian green beans

1/2 cup vinegar

1 cup dry bread crumbs

2 tablespoons garlic powder

1/2 teaspoon hot or medium-temperature water

salt and pepper to taste

1 (10 ounce) can tomato sauce

1/2 teaspoon hot pepper sauce

1 pound crushed tomatoes, drained and juice reserved

1 cup squash, cubed


Heat olive oil in a large, nonstick skillet over medium heat. Cover skillet and bring to a boil. Reduce heat to medium-low and stir frequently until slightly brown. Prepare tomato sauce: pour 1 cup water, leaven sauce, red wine, and salted peanuts into tomato sauce. Blend with a fork while waiting for water to settle. When sauce is half-and-half, stir in squash. Reduce heat to medium-low and simmer 20 minutes, stirring occasionally.

Whisk in wine and broth, ginger, chili powder, salt, water, tomato sauce, salt and pepper sauce; heat through. Garnish each serving with lemon and soy sauce/vinegar and serve with a few dashes chili powder and hot chili liquid.