From headaches to rashes, nightshades are well known to wreak havoc for some individuals. If you are researching this for the first time, Dr. Axe is a great resource on Nightshade Vegetables.
When food sensitivities prevent you or your family from having spaghetti, you have to get creative. This carrot based pasta sauce is surprisingly hearty and will leave you satisfied…which is really impressive since you are replacing a staple in the comfort food category. I’ve made it easily adaptable for what you have on hand and what your specific palate prefers.
Note: To make this gluten free, I’ve found that Jovial Gluten Free Brown Rice pasta has the best flavor and consistency as a wheat substitute. The capellini is just incredible!
I make it a point to always clarify two things, that the ingredients should be organic to prevent glyphosate consumption and that I eyeball almost every measurement, so please feel free to let me know if the measurements I have included need to be adjusted after following the recipe. I hope this serves you well and enjoy!
Ingredients:
- 2lbs Carrots
- 1 Onion
- 5 or 6 Cloves of Garlic
- 1 Beet
- 1/2 Head Cauliflower (optional-it adds a certain creaminess)
- 2 Cups Broth of Choice
- 1 lb Grass-fed Beef or Sausage of Choice
- 1/4 Cup Olive or Avocado Oil+2 tbs of Oil
- 2 tsp Oregano
- 1 tbs Fresh Basil
- 1 tsp Thyme
- 1 Bay leaf
- Plenty (1-2 tbs) of Natural, Mineral Laden Salt (Like Himalayan or Celtic) and Pepper for Seasoning (to taste).
Directions:
As long as you have carrots, when you make this recipe your own, you can add whatever vegetables in whatever quantities that you like to make a well rounded and flavorful sauce. For example, the more beets you add, the darker red the sauce will become. Be careful, though, as beets have a wonderful earthiness that may become overpowering. Make sure to peel the skin to reduce that aspect of its flavor.
Use 2 tbs of the oil of your choice (remember that canola and vegetable oils are pro-inflammatory), to sauté the onion and carrots over medium-low heat until soft; about 8 minutes. This part is optional but adds a more robust flavor to the sauce. Otherwise, you throw all of the ingredients except for the meat into the pot.
Note: I don’t like to sauté the meat and veggies in the instant pot due to the diameter of the base. This is a personal preference and you are more than welcome to sauté the meat, onions and carrot in the instant pot before pressure cooking.
Save the meat to the side and add remaining ingredients. Manually pressure cook for 15 minutes on normal. Let the pressure release naturally on the keep warm setting (about 15 minutes). Take out the bay leaf and place the cooked ingredients into a food processor or blender and blend until smooth.
Brown the meat in a deep pan over medium to medium-low heat, stirring every minute or two, and add the sauce when the meat is no longer pink. Keep the heat on low and stir frequently until you are ready to serve.
If you can have dairy, feel free to top it off with parmesan or asiago cheese. Once you make this recipe, you’ll probably be able to do it from memory and adjust to make your own family “no-mato” sauce; enjoy!
Health and Honesty 