Ingredients
1 lb cooked ground beef with grease drained
1 28 oz. can of crushed tomatoes with basil
1 6 oz. can of tomato paste
3 large cloves of garlic
3 or more tablespoons of prepared pesto
1 teaspoon sugar
Salt to taste
1 onion
1 green pepper
1 cup of baby carrots
1 medium yellow beet
1 pint of grape tomatoes
1 cup or more of chicken broth or water to thin sauce
Pasta
Preheat oven to 375 degrees.
Rough chop 1 onion, 1 green pepper.
Peel 3 large cloves of garlic.
Wash 1 yellow beet.
Place beet in a foil packet, drizzle with olive oil, and seal foil packet.
Place garlic cloves in a foil packet, drizzle with olive oil, and seal foil packet.
Place beet and garlic packet in a roasting pan.
Line a baking sheet with parchment paper. Place chopped onion, pepper, approximately 1 cup of baby carrots, and one pint of grape tomatoes on the lined baking sheet.
Puncture each grape tomato with a knife.
Drizzle all vegetables with olive oil.
Place both pans in the oven.
Start checking the garlic after 30 minutes and remove from the oven when soft/when they are easily pierced with a knife.
Roast other veggies for 1 hour, remove from oven, and allow to cool until they can be safely handled.
After removing the beet from the foil, peel the outer skin of the beet and roughly chop.
Open 1 28 oz. can of crushed tomatoes with basil (Tuttorosso) and add to sauce pan.
Open 1 6 oz. can of tomato paste (Tuttorosso) and add to the sauce pan.
Use Medium heat.
Add roasted garlic and all roasted veggies.
Blend to desired consistency with stick blender.
Add 3 tablespoons of pesto or more to taste.
Add 1 teaspoon of sugar.
Add additional salt, powdered garlic to taste.
Add 1 lb of cooked ground beef.
Thin sauce with 1 cup or more of chicken broth or water.
Simmer covered for 30-60 minutes.
Serve with your favorite pasta.
