This is a much loved dinner at Marinya Cottage and always features on our weekly menu plan. It tastes very similar to a traditional bolognese sauce but is slightly sweeter and we find it to be a lot gentler on the stomach. Whether you're a tomato eater or not , I highly recommend trying this one.
Tomato-free Bolognese Sauce
1 small beetroot
250g sweet potato
200g pumpkin
200g carrots
1 medium sized onion
1 tablespoon balsamic vinegar
500g turkey or chicken mince (optional)
1 clove of garlic
1 teaspoon of Italian herbs (dried or fresh)
Wash beetroot and place in a saucepan. Cover with water and cook for 30 minutes or until tender. Chop sweet potato, pumpkin, carrots and onion and place in a saucepan and cover (just) with water and balsamic vinegar and simmer for approximately 15 minutes or until soft. Alternatively, you could place the ingredients in a thermomix and cook on reverse, speed 1 for 15 minutes. When cooked, pour out half of the liquid, add peeled and chopped cooked beetroot (*see note) and blend in a food processor or thermomix until smooth. Brown mince and add sauce, freshly crushed garlic and italian herbs. Serve with pasta or zucchini noodles or use in other dishes such as lasagne.
Note
* Add a small amount of beetroot at a time until you reach your desired flavour and colour.
** Half Homemade bone broth, half water can also be used to cook vegetables for those following the GAPS diet.
1 small beetroot
250g sweet potato
200g pumpkin
200g carrots
1 medium sized onion
1 tablespoon balsamic vinegar
500g turkey or chicken mince (optional)
1 clove of garlic
1 teaspoon of Italian herbs (dried or fresh)
Wash beetroot and place in a saucepan. Cover with water and cook for 30 minutes or until tender. Chop sweet potato, pumpkin, carrots and onion and place in a saucepan and cover (just) with water and balsamic vinegar and simmer for approximately 15 minutes or until soft. Alternatively, you could place the ingredients in a thermomix and cook on reverse, speed 1 for 15 minutes. When cooked, pour out half of the liquid, add peeled and chopped cooked beetroot (*see note) and blend in a food processor or thermomix until smooth. Brown mince and add sauce, freshly crushed garlic and italian herbs. Serve with pasta or zucchini noodles or use in other dishes such as lasagne.
Note
* Add a small amount of beetroot at a time until you reach your desired flavour and colour.
** Half Homemade bone broth, half water can also be used to cook vegetables for those following the GAPS diet.
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