Heat up a Dutch oven. Pour-in 1 Tbl peanut oil and crumble-brown the ground beef. Remove the ground beef from the pan and drain the excess grease. Over medium-heat, scoop the dark roux into the pan. Saute the onions, bell pepper and celery in the roux for 7 minutes. Pour about 2 cups of cold water into the pan. Whisk to combine the roux/aromatics and water. Pour in the wine, Worcestershire and hot sauce. Season to taste with salt. Bring the liquids of the pot to a boil, cover then cut the heat to a slow simmer for 45 minutes. Serve with rice, pasta or use to top hot dogs.