| 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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