Gentle Red Sauce
- 1 Tb. grapeseed oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 medium beets, chopped
- 2 medium carrots, finely chopped
- 1 Tb. fresh thyme
- 1 Tb. fresh rosemary
- 1 c. bone broth
- ¼ c. chopped fresh basil
- Himalayan pink salt & pepper to taste
Heat the grapeseed oil in a heavy bottomed pot on medium heat. Add the onion and cook for 5 minutes.
Add the garlic, beets, carrots, thyme and rosemary and cook another few minutes.
Add the bone broth and salt and bring to a boil. Lower the heat and simmer for 30 minutes or until veggies are soft.
Transfer to a blender and puree.
Add back to the pot and stir in the fresh basil. Warm for 5 minutes and serve.