Can you believe there isn't a single tomato in this sauce? On the Feingold diet one of the things you can't have on stage 1 is tomatoes. Well I have been wanting spaghetti with a meat sauce so tonight's Feingold friendly meal is Spaghetti w/tomato free marinara sauce.
Tomato-Free Marinara Sauce
1 onion finely chopped
4 cloves garlic, chopped
1 lb ground beef (we used venison)
1/2 cup olive oil
3 oz of lemon juice (about 6 tbsp)
2 tbsp rice vinegar
16 oz can of beets, drained (reserve liquid)
30 oz of canned (or fresh) pumpkin puree (not pie filling)
1 3/4 cup chicken or vegetable broth
2 tsp course salt
24 grinds of black pepper
1 cup chopped fresh basil (or 1/2 cup dried basil) (I actually used italian spice mix)
3 tsp cornstarch or Arrowroot, moistened with 4 tbsp beet juice
- Saute on onions, garlic, meat and olive oil until onion is soft and meat is cooked
- Add lemon juice and vinegar, Simmer for 5 minutes
- Puree beets until very smooth and no lumps
- Add pureed beets, pumpkin puree, salt, pepper and basil to pan. Stir until combined
- Whisk in the broth. Simmer over low heat for 5 minutes, do not over cook as beets will discolor. If sauce is too thick, add a little more broth to thin out
- Whisk in the moistened cornstarch. Cook for 1 more minute and add spice to taste.
TIP: if is it so acidic, add some sugar to it.
VERDICT: this was really good, not a tomato base but still really good. My middle child & youngest ate 1 1/2 servings of this and told me it was delish!!!