October 18, 2015 | Cooking time:
I use this sauce like I use tomato sauce. For everything and anything and it tastes just as good, actually better! Plus, it takes no time at all to make and is super simple to do. I make big batches at once and freeze them in small portions ready for the weeks ahead.
1 brown onion, diced
1 celery stick coarsely grated
3-4 carrots grated
About 400 g cooked beetroot chopped up (I use the already cooked beetroot that you can buy in the supermarket that is vacuum sealed cause it makes WAY less of a mess- trust me. Otherwise you can grate the beetroot but be prepared for a big mess of red!)
5-6 garlic gloves, crushed
2 cups chicken stock
3 tablespoons Italian herbs
2 tbsp chopped fresh oregano
Salt and pepper
1/4 cup of pitted Kalamata olives
2 tablespoons lemon juice
- Cook the brown onion, celery, carrots, beetroot and garlic in a large fry pan with high sides and cook until the onion turns translucent and the vegetables soften.
- Add the chicken stock, herbs and salt and pepper and simmer on low for about 5 minutes. Then add the olives and lemon juice and stir through.
Turn the heat off and transfer the mixture to a food processor and blend until smooth. If you want the sauce runnier then add some water or stock.