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.