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Maybe nightshade veggies don't agree with you (it happens to many), or maybe you fancy packing in a few more veggies into your kids' meals. Well this tomato - sorry no-mato - sauce is proof that you don't have to go without your favourite Italian recipes.
There are other 'no-mato' sauce recipes on the internet. And I tried a couple of them. But neither of them exactly hit the spot - they were nice and fresh, and strangely tasted sort of like regular tomato sauce - but seemed to lack the 'richness' that I love in my Bolognese-style sauces. So I upped the garlic, added a splash of red wine and also some rich beef stock, for a meatier flavour with more 'umami'. And it worked.
The recipe below makes a good batch - enough to feed a family of four over two meals - so I usually make it for that night's dinner, split it in half and then freeze the rest.
Comfort Bites' No Mato Sauce
from my ebook SPICE
Makes enough for 8 servings
half tsp cooking fat (or oil if you prefer)
6 medium-sized carrots, trimmed, peeled and chopped
3 medium-sized cooked (and peeled) beetroot, chopped
1 large onion, peeled and chopped
4 small celery sticks, chopped
3 cloves garlic, chopped
2 splashes (about 150ml) red wine
half teaspoon dried thyme
500ml good beef stock, or broth
pinch of salt
Heat the fat or oil in a medium-sized saucepan and add the chopped vegetables. Let everything cook for 4-5 minutes and then add the wine and thyme. Let the alcohol simmer off and then pour in the beef stock. Add a good pinch of salt, put the lid on the pan and let the sauce cook until the vegetables are all soft - about 20 minutes.
Once the veggies are all tender, take off the lid and blend the sauce until smooth. Serve straight away.
Tip: Try this in my AIP Courgette Bolognese with fresh basil - it's gorgeous!
Like this recipe? Find this and over 90 more AIP compliant, paleo recipes in my ebook SPICE. Play with herbs and spices and add flavour to your food! Check it out here.