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Print this Recipe    Beet Sauce

Spaghetti & Beet Sauce

1 28 oz can tomatoes
2 medium sized beets, scrubbed well and diced
1 large onion, chopped
2 carrots, sliced
3 good thick stalks of celery, chopped
green pepper, chopped (and jalepeno if so inclined)
2 cups washed mushrooms, sliced
1/2 cup chopped parsley
3 toes garlic
salt-pepper-basil to taste
spaghetti or other favorite pasta

In a blender, liquefy the beets, carrots, celery, parsley, onion
and garlic with some of the tomatoes and the juice they are canned
in. When this is a pretty smooth puree, put it into a pot and add
the rest of the tomatoes and bring it to a gentle boil. Reduce
heat and simmer for a ten minutes. Add mushrooms and simmer for
about 1/2 hour. Add green pepper. Season with salt, pepper and
basil as desired. Allow it to simmer a little longer, while you
cook the pasta. Serve hot with a big smile.

Serves: 6-8

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