This spaghetti sauce is really unusual, but delicious. For those who don’t like beetroot, don’t despair – we’re using fresh beetroot, not pickled, for a real earthy flavour. You could also substitute the beetroot for roasted red peppers and omit the cooking apple.
- 600ml single cream
- 1 glass red wine
- 1 large white onion
- 2 beetroots
- 1 cooking apple
- 1 clove of garlic
- Salt and pepper
- Small handful of fresh oregano or 1 tbsp. dried
- Olive oil
- Peel and chop the ends off of the onion. Roughly chop it into eight or roughly slice it.
- Peel, core, and chop the apple into small chunks. Mince the garlic clove.
- Peel and chop the ends off of the beets. Roughly chop them into quarters or eighths.
- Heat some olive oil in a frying pan and add the chopped onions. Season with some salt and allow it to cook gently for a few minutes, before adding the apple, garlic and beetroot.
- Cook the mixture for 10 to 15 minutes or until they become tender.
- Put the vegetables into a food processor on the chop setting, slowly adding the cream until the sauce is the texture of your liking.
- Return the sauce to a large saucepan, and add the red wine, salt and pepper, and the oregano. Simmer gently for 5 to 10 minutes to deepen the flavour of the wine.
- Toss spaghetti into the sauce and serve.