Are you a tomato-hater? Are you allergic to tomatoes? I have a pasta sauce for you!
Personally, I adore tomatoes. Vor, alas, is allergic. Tomatoes are in EVERYTHING. I've come up with viable work arounds for lots of things over the years except for two things: barbecue sauce and red, marinara-like pasta sauce. I'm still working on the BBQ sauce, but I have mastered the pasta sauce.
Here you go:
2 tall cans of roasted red peppers
3 golden beets
1 package bacon or other meat
3 garlic cloves
onions, to taste
spices you like (I used rosemary and basil from my garden, as well as dried oregano, pepper, thyme)
cream or half and half
Drain peppers; peel veggies. Sautee bacon, garlic, and onions together (start the bacon first, then add the others). When bacon is done but not crispy, add put in the peppers, carrots, and beets. Add a combination of wine and beef stock to come just short of covering the veggies. I added probably about half beef brother, half wine. Add the dry spices; save any fresh herbs for later (you can also add salt, but I felt like the beef broth was salty enough). Simmer until veggies are soft. Blend very well in a blender or food processor, then return to the pot. Add any fresh herbs, and a splash of cream to get it to the right color. Simmer until it reaches the consistency you want.
I actually stopped when the veggies were soft, let it cool off in the fridge overnight, then blended for dinner the next day. That also worked really well, since the flavors had time to blend.
Another variation: I once sauteed half the bacon, and saved the other half for when I added the vegetables. that was delicious--the bacon cooked with the veggies, and I had some crispy bacon pieces, and some not.
There you go. Red pasta sauce that actually tastes like marinara sauce, but does not make my husband break out in hives.
Sir Winston Churchill II
1 day ago