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I use this sauce like I use tomato sauce. For everything and anything and it tastes just as good, actually better! Plus, it takes no time at all to make and is super simple to do. I make big batches at once and freeze them in small portions ready for the weeks ahead.
1 brown onion, diced
1 celery stick coarsely grated
3-4 carrots grated
About 400 g cooked beetroot chopped up (I use the already cooked beetroot that you can buy in the supermarket that is vacuum sealed cause it makes WAY less of a mess- trust me. Otherwise you can grate the beetroot but be prepared for a big mess of red!)
5-6 garlic gloves, crushed
2 cups chicken stock
3 tablespoons Italian herbs
2 tbsp chopped fresh oregano
Salt and pepper
1/4 cup of pitted Kalamata olives
2 tablespoons lemon juice
Cook the brown onion, celery, carrots, beetroot and garlic in a large fry pan with high sides and cook until the onion turns translucent and the vegetables soften.
Add the chicken stock, herbs and salt and pepper and simmer on low for about 5 minutes. Then add the olives and lemon juice and stir through. Turn the heat off and transfer the mixture to a food processor and blend until smooth. If you want the sauce runnier then add some water or stock.