Beet and Carrot Bolognese Sauce

March 23, 2015

Beet and Carrot Bolognese Sauce

Sara Jones, Tucson CSA

This is a great way to use carrots and beets and also works if you have to sneak either of these vegetables past anyone you are serving. You can make a vegan version with cooked lentils or use ground beef or pork.

2 beets, scrubbed and shredded

2 carrots, scrubbed and shredded

1 large onion, diced

1 tablespoon oil

2 cloves garlic, minced

1 tablespoon tomato paste

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

1/2 pound ground meat or 1 1/2 cups cooked lentils

1 large can diced tomatoes

Salt to taste

 

Heat oil in a large saucepan over medium to medium high heat, add beets, carrots and onions and stir to coat in oil. Cook, stirring occasionally, until veggies are caramelized. (Depending on the heat this could take 10-30 minutes, the longer the better for flavor.) Stir in garlic and tomato paste and cook another few minutes. If using ground meat, add now and using a wooden spoon or spatula chop into small bits while browning. Add tomatoes and herbs (and lentils if using) bring to a simmer and cook for about 10-15 minutes. Salt to taste before serving.

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