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No-Tomato Spaghetti Sauce
Modified from www.tomatoesareevil.com and www.marksdailyapple.com

This recipe is modified to create a large batch for freezing. Using the crockpot can allow for the slow-cooked flavor.

Ingredients:

1 lb. ground beef
1 medium white onion, diced
1 lb of beets
2 lbs of carrots
2-3 cups of water or broth
2 cloves of fresh garlic, minced
1 tbs. rosemary chopped
1 tsp. thyme chopped
1 tsp basil
1 tsp. oregano
1 cup red wine
Salt and pepper to taste
½ tsp. chili pepper flakes
1 bay leaf

Optional add-ins:

Mushrooms, zucchini or spinach

Method:

1. Chop beets and carrots and place in slow cooker with the oregano, basil, half of the onion, 1 clove of garlic, red wine, and the broth or water. Cook on low for 2-3 hours, until beets and carrots are tender.
2. Using a handheld immersion blender (or regular blender), blend beet and carrot mixture until smooth.
3. In a separate pan, coat with olive oil and add ground beef, other half of onion, garlic, rosemary and thyme. Sauté until ground beef turns brown. 
4. Add to mock tomato sauce along with bay leaf, salt and pepper, and chili pepper flakes, and let simmer for 3-4 hours on low to infuse the flavors.
5. If you have a separate slow cooker, you can even cook a spaghetti squash! Simply place the entire spaghetti squash into the slow cooker with 1 cup of water. Cook on low for about 6 hours.
6. When finished, allow to cool for about 30 minutes. When cool to the touch, carefully slice the squash in half lengthwise and scoop out the seeds in the center. Scrape out the "noodles" and fluff with fork. Top with this fabulous sauce!