My friend is allergic to everything. She cannot have nightshades, tomatoes, potatoes, wheat, dairy, gluten, peppers, and an odd assortment of other things like shellfish, peanuts, coffee, chocolate( WHAT!?!), sunflowers, strawberries, mangoes and grapes. SO NO WINE!!!! TERRIBLE!
She’s italian. So that means sauce. But with no tomatoes, what do you do? Well, we scoured the internet and came across a recipe that actually totally passes for a ragu. You’ll be pleasantly surprised!
Tomato-free Marinara Sauce
1 onion, finely chopped
2 garlic cloves, finely chopped
3T lemon juice
1T balsamic vinegar
1 can beets
1 small can pumpkin puree
1c veg broth
1 1/2t cornstach if you need to thicken it
reserve beet juice
Sautee onion and garlic in oil until translucent. Add lemon juice and vinegar and simmer for 5 mins. Puree beets, use some but not all of reserve liquid. Add beets, pumpkin and seasonings to pot and stir. Stir in broth and simmer over heat for 5 mins. If too thick, add more broth, if too thin, add cornstarch. Adjust to taste for seasonings. If sauce is too acidic, add a teaspoon of sugar or agave nectar.
That’s it! and its tasty!