what for dinner 10/10/10: Spaghetti with Tomato-Free Marinara Sauce and Salad

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

Serves 8

Ingredients:

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

Directions:

1. Saute on onions, garlic, meat and olive oil until onion is soft and meat is cooked
2. Add lemon juice and vinegar, Simmer for 5 minutes
3. Puree beets until very smooth and no lumps
4. Add pureed beets, pumpkin puree, salt, pepper and basil to pan.  Stir until combined
5. 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
6. 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!!!