I {LOVE} tomatoes.  I love them raw, I live caprese salad, I love marinara sauce. Nothing packs a zing like tomato… until now.   This sauce is so good, no one will know the difference, I promise.  Beet and carrot create a sweet tomato flavor and a finish of lemon creates the acidity we love in a good tomato sauce.  Serve it with pasta, use it in your your meatball dish, even make lasagna.  You will not miss the tomato!

INGREDIENTS:
1 Tablespoon Olive or Coconut Oil
2 Yellow Onion, Chopped
6 Garlic Cloves, Chopped
1 Pound Carrots, Chopped
1 Medium Beet, Peeled & Chopped
1 teaspoon of lemon zest
2 Cups Beef Stock
1/4 Cup Dry Red Wine
2 Teaspoon Each, Dry: Oregano, Basil, Thyme  {fresh is best if you have it}
2 Teaspoon of White Pepper
1 Bay Leaf
1 Teaspoon+ of Kosher or Coarse Sea Salt
8-10 Cracks of Fresh Pepper
1 Lemon, Juiced

DIRECTIONS:
Place oil in a large skillet and bring to temperature over medium heat.  Add onion and saute until onion begins to turn translucent, 5 minutes.    Add carrot, beet, lemon zest and garlic.  Saute 3 minutes.   Add chicken stock, wine and all of the herbs and spices.  Cover and simmer 10 to 15 minutes.  Add more liquid if necessary.  When all the vegetables are tender, transfer to a food processor.  Blend on high until smooth adding the lemon juice.   Finish with salt & pepper.  Add a touch more liquid for a thinner sauce.

Delizioso!

Yield: 6-8 Servings
Level: Easy

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