So I made the first pasta sauce today, and here is my review.
First off, I should not have been surprised that it was sweet. Not sugar sweet, the kind that tastes good when you have it in tomato sauce, but, odd to be in a pasta sauce sweet. I think to compensate for this next time I will use more carrots and less sweet potatoes.
In order to balance the sweetness I tried to add more lemon juice, salt, pepper, thyme, sage....then more lemon juice, more salt, more pepper, more thyme, more sage....then MORE salt, pepper, thyme, and sage....and some more lemon juice...then some apple cider vinegar. Still was too sweet.
I looked online to see what else to try, and ended up adding some chicken stock. My intent was not to make this vegan, so this worked well for me. It was still too sweet, but not as bad as before. I ended up using enough ACV to make it slightly acidic like normal tomato based pasta sauce. I also added some seasoned ground beef.
I ended up splitting it at this point and setting half of it aside for another meal, then added some gluten-free noodles and topped it with some Almond milk mozzarella style cheese.
I also ended up using Tapioca starch instead of cornstarch and it worked fine.
The next time I make this, I will use more carrots, less sweet potatoes, and attempt to find something to use in place of beets. It was very slight, but you could taste them, and I am not a huge fan of beets.
For what it was, it tasted good. Like tomato sauce with noodles and real mozzarella? No, but not bad either.
I will keep you updated and keep track of the amount of spices I use as well as lemon juice and ACV.
I will also make the second recipe and see if it is an improvement over this one. I might end up blending the two together and maybe get something even better!
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