Beet & Carrot Pasta Sauce
A tasty alternative to the traditional tomato red sauce, that is also great for your liver and improving circulation. Be careful, though: Beets can be messy!
- Ingredients
- 1 cup beets, chopped
- 1 cup carrots, chopped
- 1 tablespoon cooking oil
- 2 cloves garlic (more or less, depending on your tastes)
- 1 onion, diced
- 1 bay leaf
- 1 tablespoon Italian seasoning
- 2 tablespoon red wine vinegar
- 1/2 cup chicken or vegetable stock
- salt and pepper to taste
- Methods / Steps
- Using a covered saucepan, boil beets and carrots in just enough water to cover the vegetables until tender. Allow to cool.
- Blend cooked beets, carrots, and about 1/2 cup of water from the pot until smooth.
- In a large skillet, saut onions and garlic over medium heat until onions are translucent.
- Stir in the beet and carrot puree, spices, vinegar, and stock. Cover and cook until sauce reaches a boil.
- Reduce heat to low, uncover, and simmer for up to 4 hours.
- Using a covered saucepan, boil beets and carrots in just enough water to cover the vegetables until tender. Allow to cool.
- Additional Tips
Serve over gnocci and (veggie) sausage for a great entree, or choose your favorite pasta and meat or meat alternative to give it your own spin.
Image courtesy of heathervescent on flickr creative commons.
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