Wednesday, March 18, 2015

No-Nightshade Marinara-Style Hamburger - or - Tomato-less Spaghetti Sauce

Brown in large skillet:
1 lb. ground beef
1 Tbsp. minced dry onion
1 tsp. salt
Dash black pepper
1 cup cooked red beans

For sauce, puree in blender:
1 cooked red beet, peeled and roughly chopped or sliced
1 1/2-2 cups cooked butternut squash or pumpkin
1 clove garlic, peeled
1 tsp. dried rosemary
1 tsp. dried oregano
1 tsp. dried basil
1/4 cup fresh parsley (I saved out some leaves to add chopped after blending and pureed the stems)
1/2 tsp. turmeric powder (this balances out the pink color of the beets - not necessary for flavoring purposes)
2 tsp. apple cider vinegar
1 cup liquid - broth, stock, water or combination of water and broth (I used 1/2 cup cold chicken broth and added 1/2 cup hot water for easier blending)
1 1/2 tsp. ume plum vinegar, if you have it, otherwise 1/2 tsp. salt

Pour blended sauce over meat. Add parsley leaves and stir. Heat till bubbly and colors meld and soften. Tastes great on its own in a bowl, no pasta needed. A romaine lettuce salad on the side is nice.