Pasta and meatsauce has been my go-to dish for as long as I can remember, but since my kids are allergic to tomato and citric acid (which is in most canned/jarred products) this has been a bit of a challenge. However, I have come up with a tomato-less sauce that my kids loved! The color is quite orange because I used carrots but it tasted good and worked well.
Tomato-less Pasta Sauce
1 pound ground beef
1/4 small onion, chopped
1 stalk celery, chopped
1 clove of garlic, minced
10 medium carrots, finely chopped
3 cups warm water with 1/2 cube vegetable bouillion (or use stock or plain water)
2 teaspoons dried oregano
1 teaspoon dried basil
Brown the beef in a pot in a little bit of olive oil. Remove from the pot and set aside.
In the same pot, saute the onion, celery and garlic a few minutes until the vegetables start to get translucent.
Add the carrots, the herbs and the water with bouillion (or plain water or stock) and bring to a simmer.
Let the sauce simmer until all the vegetables are soft.
Put the sauce in the blender and blend it until you get it as smooth as possible.
Add the sauce and the cooked beef back in the pot and heat through.
If the sauce is too thick just add some more liquid.
Lastly, season it with salt and pepper to taste.
Like I said, the color is a bit more orange, but it worked suprisingly well. The sauce also works in lasagna and the plain sauce without the meat is great for pizza.
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