| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Canned black beans with liquid, about |
| 5 | oz | (1/3 of a 15 oz can) sliced red beets with liquid, about |
| 1 | pk | (10-oz) frozen brussels sprouts, thawed |
| 2 | lg | Pieces pickled red peppers, rinsed thoroughly |
| 2 | Cloves garlic, crushed (up to 3) | |
| 1 | c | White wine, about |
| Water/veggie stock as needed | ||
| Oregano, basil, sage, pepper & salt | ||
| 1 | tb | Sugar, if needed, up to |
INSTRUCTIONS
While throwing together a quick topping for spaghetti using up all the "leftovers" I had in the house, I accidentally stumbled upon this recipe. For all the world it has the consistency, color, and IMHO the flavor (or, enough of it for me) of a bolognaise sauce, except without using any meat or tomatoes. It turned out so well, in fact, that I thought I'd post it. (All measurements are on the "rough" side, since I wasn't really measuring as I went along.) Here goes: Place first 4 ingredients into a food processor and process until completely pureed, adding wine as necessary up to 1 cup to achieve a fairly smooth consistency. Sauce should be *slightly* lumpy, as though it had pieces of ground beef in it. Transfer mixture to a saucepot, add crushed garlic, spices, and enough water/veggie stock to thin to a sauce-like consistency. Simmer approx. 10 minutes & taste for seasoning. If you find a slightly bitter or acidic taste, add up to 1 tablespoon sugar to counteract it. Simmer approx. 5 minutes more. Serve hot over pasta. Posted to fatfree digest V97 #022 by CIANO LINDA <E1FQC@qcvaxa.acc.qc.edu> on Mar 10, 1997
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