Tomato-Free Pasta Sauce
If you can't eat tomatoes for whatever reason, you can still have delicious red sauce for your pasta!
- 2 15 ounce cans sliced carrots drained
- 1 15 ounce can sliced beets drained
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 onion chopped
- 1 bay leaf
- 2 tablespoons Italian seasoning
- ¼ cup red wine vinegar
Break out the blender! Pour the drained carrots into the blender, followed by the drained beets. Blend that stuff until it's a smooth mix.
Heat up the olive oil in a skillet over medium heat and cook the garlic and onions in it, stirring constantly, until the onions turn translucent. Stir in the carrot-bee puree, then add the bay leaf, Italian seasoning, and red wine vinegar. Put the cover on and let the sauce cook until it starts to boil. Take the lid off and reduce the heat to low. Let the sauce simmer for up to 4 hours, or at least 30 minutes.