About this recipe:If you don't like the traditional tomato pasta sauce, try this sauce instead. Pureed carrots and beetroots are simmered together with herbs and seasonings. Use this sauce on pasta or pizza.
3 (300g) tins sliced carrots, drained
300g vacuum packed beetroots, sliced
1 tablespoon olive oil
4 cloves garlic, finely chopped
1 onion, chopped
1 bay leaf
2 tablespoons Italian herb seasoning
4 tablespoons red wine vinegar
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Method Prep:5min › Cook:45min › Ready in:50min
Place carrots and beetroots into a liquidiser and blend until smooth. Heat olive oil in a frying pan over medium heat. Cook and stir garlic and onions until onions are translucent. Stir in pureed carrots and beetroots then add the bay leaf, Italian herb seasoning and red wine vinegar. Cover and cook until the sauce begins to boil. Remove lid and reduce heat to low. Simmer for up to 4 hours or at least 30 minutes.