Beets and Mushrooms Mimic Ground Meat in This ‘Bolognese-Style’ Sauce
Serves 4
Ingredients:
- 3 Beets, washed and root end removed
- 3 Tbsp of Olive Oil, or Vegetable Oil
- 1 Yellow Onion, peeled and diced
- 2 Cloves of Garlic, peeled and smashed
- 8 oz Mushrooms
- 1 Tbsp Tomato Paste
- Pinch of Chili Flakes
- 2 Small Tomatoes, washed and diced
- Package of Dried Pasta
- Salt and Pepper to taste
- Parmesan Cheese and finely chopped Italian Parsley *Optional*
Directions:
- Preheat the oven to 400 degrees. Wrap the beets in tinfoil with a drizzle of oil and a pinch of salt and pepper. Bake for 30 minutes, until fork tender, and remove to cool.
- Add the oil to a heavy bottomed pot or large pan at medium-low heat. Once the oil is hot sauté the onion and garlic for 8-10 minutes, until soft.
- Meanwhile, wash and thinly slice the mushrooms. Mince about half of them. Once the beets are cool enough to handle, small dice them.
- Add the beets, mushrooms, tomato paste and chili flakes to the pot and cook, stirring occasionally, for 10-15 minutes, until everything starts to brown.
- Add the tomatoes to the pot, along with some salt and pepper, and cook until the tomatoes break down and everything comes together as a sauce.
- Cook the pasta as per the box instructions until al dente, then drain and add to the pot of sauce. Cook for another minute or two, stirring everything together.
- Plate the pasta, and top with parmesan and parsley, if using. Enjoy!
