No Tomato Pasta Sauce

Cheryl Ross


After a year, I finally decided I wanted Italian-style meatloaf for Sunday dinner this past week (not the one with the gravy over it), and I pulled the ingredients out & put them on the table. While the recipe doesn't call for the water to be drained & reserved, I figured it'd come in handy, so that's my own little tweek! I also added a pinch of sugar + a "dash'n'splash" of hot sauce & Sweet Chili sauce & gradually added about 1/3 cup of the juices to the blender as I pureed the veggies..AWESOME!!! (Credit goes to Vegan Girl @ for the original recipe!)


★★★★★ 1 vote



  • 2 can(s)
    sliced carrots, drain & reserve
  • 1 can(s)
    sliced beets, drain & reserve
  • 1 Tbsp
    olive oil
  • 4 clove
    garlic, crushed/minced
  • 1
    onion, diced
  • 1
    bay leaf
  • 2 Tbsp
    italian seasoning
  • 1/4 c
    red wine vinegar

  • 1 lb
    ground beef or ground turkey
  • 1 small
    onion, diced
  • 1
    bell pepper, diced
  • 1/4 c
    italian bread crumbs
  • 1-2
    egg, beaten

How to Make No Tomato Pasta Sauce


  1. Drain the carrots & beets & put both liquids into a jar or large capacity measuring cup.
  2. Place carrots & beets, one can at a time, into a blender & blend until smooth.
  3. Heat olive oil in a skillet over medium heat. Cook & stir garlic & onions until onions are translucent.
  4. Stir in pureed carrots & beets, then add the bay leaf, Italian seasoning, & red wine vinegar.Cover & cook until the sauce begins to boil.
  5. Remove lid & reduce heat to low. Simmer for up to 4 hours, or at least 30 minutes. Serve hot over pasta or meatloaf (my recipe follows).
  7. Combine ground meat with chopped onions, bell pepper, & crushed garlic. Mix well.
  8. Add 1 egg & mix (I use my hands) until well blended. If it seems a little dry, add the 2nd egg.
  9. Add bread crumbs & mix well.
  10. Add about 1/4 cup of the No Tomato Pasta Sauce & mix well. If needed, add more, but if it's too wet, it'll fall apart.
  11. Shape into a loaf & bake at 350 degrees for about an hour. Add more of the sauce to the top of the loaf & bake an additional 15-20 minutes.
  12. Remove from the oven & let it cool (very tempting, I know, but the "rest" allows for an easier cut, IMHO).
  13. Enjoy!!

Printable Recipe Card

About No Tomato Pasta Sauce

Course/Dish: Beef Pasta Other Sauces
Regional Style: Italian

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