Although you can have endless variations of pasta sauces, the ones that involve tomatoes are probably the most popular of them all and they are by far the tastiest, at least in my opinion, that is if you are not allergic to tomatoes of-course, or you have to go on a nightshade free diet.
I love everything with tomatoes but because I suffer from Fibromyalgia, I discovered that restricting my nightshade intake can help with reducing the severity of the symptoms and to tackle this problem I had to modify some of my favourite tomato based recipes, one of which happens to be a Bolognese-style pasta sauce.
A nightshade free diet should exclude potatoes, tomatoes, aubergine, sweet peppers, chillies and blackcurrants.
Nightshade Free Pasta Sauce
5 Large juicy carrots (preferably organic)
3 Tbsp. Extra virgin olive oil
3 Cloves of garlic, crushed
2 Medium or 1 large white onion, finely diced
2 Carrots, finely chopped
2-3 Rashers of bacon
450g Lean minced beef
Handful of fresh thyme and oregano leaves or 2 teaspoons of dried leaves
200 ml stock (I prefer to use homemade chicken stock)
200 ml fresh carrot juice
¼ tsp grated nutmeg
Salt and pepper to taste
- Start by preparing the carrot puree. Wash and scrub or peel the carrots and thickly slice. Place the carrots in a pan with a tablespoon of boiling water and leave to cook covered on medium heat until the carrots are very soft. Watch during cooking and make sure the carrots do not burn; you want them to go mushy with as little added water as possible.
- When the carrots are done whizz in the food processor until you get a thick pulp of carrot puree, just like baby food. Leave aside until needed. I usually prepare carrot puree in bulk and keep it in small portions in the freezer, ready when needed.
- Chop the bacon into small pieces and dry fry in a heavy based pan. Once the bacon fat is released add the olive oil and heat for one minute.
- Fry the onion until transparent then add the garlic, carrots and herbs and fry for further two minutes.
- Add the mince, nutmeg, a little black pepper and cook the meat, stirring occasionally for about five minutes or until nicely coloured.
- Add the stock and the carrot juice and bring to the boil then leave to simmer gently for about 30 minutes.
- Add two tablespoons of carrot puree, stir and cook for few more minutes. Depending on the thickness of your sauce, you might need more or less carrot puree.
- Season with salt and pepper to taste and serve with your choice of pasta.
You can make this recipe vegan by replacing the meat with your choice of diced vegetables.