Spaghetti Beet Bolognese
- 3 medium red beets (roasted and peeled)
- 1 medium Onion (Chopped)
- 3 garlic cloves
- 1 can of crushed tomatoes
- 3 sprigs of fresh thyme
- 1 tsp of harissa hot sauce
- ¼ cup of fresh basil (divided)
- 1 cup of quinoa
- 1 can of great northern beans (washed and drained)
- 1 lb of spaghetti
Preheat the oven to 400 degrees f. Wash, scrub, and dry the beets and then wrap them in aluminum foil. Roast the beets for 45 minutes or until tender. To make sure they’re cooked through, place a knife through the center of a beet.
In a small pot, heat some olive oil and add the washed quinoa. Stir for one minute, then add salt and pepper, 1 ¾ cups of water and bring to a boil. Once boiling, lower the heat to low and cook for about 15 minutes.
Meanwhile, in a shallow pan, heat some olive oil and saute the chopped onion and garlic until nicely caramelized on low to medium heat. In a food processor, add the onion mixture, half of the basil, half the thyme, the beans and blend together until you get a paste like consistency. Remove the mixture from the food processor and do the same with the peeled roasted beets.
In a saucepan, heat some olive oil and add in the paste like bean mixture, the beet mixture, and the canned crushed tomatoes. Allow to simmer for about 10 minutes and then stir in the harissa hot sauce and marinade, fresh thyme, and fresh basil leaves.
Prepare the pasta as per the directions on the package.
In a large mixing bowl, add your cooked pasta and toss in the desired amount of sauce and fold in the quinoa.
If you have extra sauce, feel free to freeze it and use it at a later time. Enjoy!