Tomato-Free Bolognese Recipe
If you avoid salicylates or don't tolerate tomatoes well, this tomato-free bolognese recipe will meet your needs for a tomato-based sauce without the tomatoes! Made with carrots and beetroot, it tastes great and looks very tomatoey, perfect for those avoiding nightshades and looking for a budget-friendly alternative.
Servings: 6
Calories: 250kcal
Cost: 15
Equipment
- Large Pot
- Blender
- Saute Pan
Ingredients
- Carrots I used about 9
- Beetroot I used 4
- Leek diced
- 3 diced onions
- Parsnip
- 7 mushrooms sliced
- Pork mince 500g
- Beef mince 500g
- Coconut oil
- Coconut aminos
- Garlic powder
- Oregano
- Cinnamon
- Cayenne pepper
- Ground chilli
- Salt & Pepper
Instructions
- I peeled and roughly chopped the carrots, beetroot & parsnip and added them to a large pan of boiling water
- Meanwhile, in another pan I sautéed the onions in some coconut oil until they turned translucent
- Next, I added the mince and a splash of coconut aminos
- Once the meat had all browned, I added the leek, mushrooms and a small amount of each of the herbs and spices (I don’t use very much, but adjust according to how hot you like it – and how little you like beetroot!)
- I allowed the meat mixture to simmer on a low heat, stirring regularly, and adding water from the carrot & beetroot pan as it dried out
- Once the carrots and beetroot's started to soften, I turned the heat off and puréed in the blender
- With the tomato-free “tomato sauce” ready, I added it to the meat pan and allowed it to simmer for a few minutes before serving