This tomato sauce substitute is great for those dealing with an auto-immune illness. Make in bulk, freeze for future use. Tastes great over Zucchini Noodles!
By: Dr. Libby Darnell
| Prep Time | 10 Minutes |
| Cook Time | 35 Minutes |
| Servings |
Cups
|
Ingredients
- 1 beet peeled and chopped
- 3 slices turkey bacon
- 1 onion diced
- 1/4 cup fresh basil chopped, (plus more for meat sauce, if desired)
- 7 cloves garlic minced and divided
- 3 carrots chopped
- 1 tsp oregano
- 1 cup chicken bone broth or stock
- 2 tsp sea salt
- 1/2 lemon juiced
- 2 tsp capers
- 1/4 lb liver optional, but SO good for you
- 1 lb ground grass fed beef or free range turkey meat
- 2 cloves garlic
Ingredients
|
|
Instructions
- Bring a medium pot of water to a boil and add peeled and chopped beets for 10 minutes until tender.
- Sauté turkey bacon until crispy. Reserve grease in pan and set bacon aside on paper towels to drain. Crumble when cooled.
- Add diced onion and chopped basil to turkey bacon grease to cook.
- Mix in cooked beets, 5 minced garlic cloves and carrots. Cook 5 minutes and return crumbled turkey bacon to pan.
- Add oregano, chicken stock, and salt, and simmer for 10 minutes.
- Place lemon juice, capers and entire bacon mixture into food processor or large blender. Pulse until smooth and color is a uniform red.
- Remove from food processor.
- Add liver to food processor or blender and pulse to chop finely.
- Add liver to ground beef and 2 minced cloves garlic and cook in sauté pan for 5 minutes.
- Add red sauce and extra chopped basil. Cook 5 minutes longer serve. Can be refrigerated for later.
Recipe Notes
Need help shopping at the store?
Get your FREE cheat sheet today!
Click below!
Share this Recipe
