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No Tomato Pasta Sauce No Mato Sauce

6 Servings

1 Large Onion, chopped
4 Cl Garlic, chopped
1 Cup Carrots, in 1/2" pieces
2 Medium Sweet potatoes, diced (4 c)
3 Tbl Fresh lemon juice
1 Tbl Balsamic vinegar
Salt & fresh black pepper
1 Roasted red pepper, opt
1/3 Cup Extra virgin olive oil
8 Oz Can beets
1 Tbl Cornstarch
------------ OPTIONAL HERBS ------------
1/3 Cup Basil, chopped or whole,
- Fresh is better, if using
- dried, 2-3 tbsp
1/3 Cup Parsley, chopped or whole,
- Fresh is better, if using
- dried, 2-3 tbsp
3 Tbl Oregano, chopped or whole
- fresh is better, if using
- dried, 2-3 tsp

PREPARE TOMATO FREE SAUCE: In a large stock pot, saute
the onion and garlic in a little olive oil until just
starting to brown.

Add the carrots, diced sweet potatoes, lemon juice,
balsamic vinegar, salt and pepper then cover (barely)
with water.

Bring to a boil then lower the heat and simmer (covered)
for 20-30 minutes until the carrots and sweet potatoes
are very soft. Add the roasted red pepper if using. (I
have read that many people who can't eat tomatoes also
can't eat red peppers since they are in the same
biological family.) You don't need to substitute if
leaving out and if you add more than one they may over
power the final sauce.

Blend the contents of the pot until smooth (in batches
in a blender or with an immersion blender). Add the
olive oil during the blending.

The cornstarch in step 6 will thicken up the sauce
slightly so don't worry if it is a little runny. If the
sauce is too thick already, add some water, if too runny
simmer it awhile to thicken (cover the pot but leave the
lid askew).

If you boil your meatballs/sausage in the sauce, I would
add them here as well.

Puree the contents of the can of beets (liquid included)
and the cornstarch in a blender until very smooth (if
only using for pasta sauce, to save some chopping you
can add the fresh herbs here as well!)

Add the beet mixture back to the pot and simmer for
about five more minutes.

If using for more than pasta sauce, portion out what you
need and then add a prorated amount of chopped herbs to
the remaining sauce.

RECIPE FROM: https://keeprecipes.com

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