A meal fit for "Lady and The Tramp" ;)
The homemade pasta sauce is delicious, packed with energizing red beet powder, and simple to make. The meatballs are fabulous, and can easily be made with any meat you prefer. You could even double the recipes and save some for leftovers!
Red Beet Sauce:
3 Garlic cloves, crushed
2 Shallots, finely chopped
6 Plum tomatoes, roughly chopped. (Or 1 8oz. can of organic crushed tomatoes)
1 Tbsp fresh basil, roughly torn
1 tsp fresh oregano, chopped
1 Tbsp red wine vinegar
1/4 Cup olive oil
1 Tbsp MRM Red Beet Powder
Salt and Pepper, to taste
1/2 lb organic ground beef
1 Shallot, finely chopped
1 Tbsp thyme, chopped
1 tsp paprika
2 Tbsp breadcrumbs
Salt and pepper, to taste
Heat a medium-sized pot over medium heat. Once warm pour the olive oil into the pot.
Add the shallot and garlic and gently cook for 3-4 minutes, consistently stirring, until softened. Be sure not to brown or burn the shallots and garlic.
Add the red wine vinegar and reduce until the liquid evaporates.
Add the tomatoes, oregano, and a pinch of salt and pepper to the pot, bring everything to a boil.
Once boiling, cover with a lid and reduce the heat to low to allow the pot contents to simmer for 30 minutes, being sure to stir occasionally.
Remove the pot from heat and, when safe and manageable, transfer pot ingredients to a blender or food processor.
Add the red beet powder and torn basil to the sauce in the blender. Pulse for 10-15 seconds, or until you reach your desired sauce consistency.
Taste and adjust salt and pepper to your preference.
Serve with your favorite spaghetti and meatballs!
Preheat the over to 375°F.
In a medium bowl, combine all meatball ingredients together until uniformly mixed.
Line a baking tray with tinfoil and grease/oil.
Using your hands, mold the mixture into small meatballs and place on the baking tray.
Bake the meatballs for 12 minutes.
Serve with spaghetti and red beet tomato sauce.
Option to garnish: Freshly torn basil, freshly grated parmesan.