One of the biggest concessions I have had to make in not eating tomatoes or gluten is that Italian food is one of my favorite things in life. It is very difficult to find any kind of substitution for classic marinara sauce. The following recipe was inspired by a canned sauce that we picked up and looked at one day at Williams-Sonoma. The one there did not meet my dietary needs, almost nothing there does. :(. This sauce is my husband’s love letter to me. Actions truly do speak louder than words.
This is a labor intensive recipe, however you can eat it all weak and use it as a base for many other meals (gnocchi, eggplant parmesan, meatball sandwiches, a second round of pasta etc… the possibilities are endless).
GF Red Pepper Pumpkin Mock Marinara Sauce with Gluten-Free Meatballs
Free of: Gluten, Tomato, Eggs, Peanuts
For the sauce:
- Carrots (about a pound)
- 1 can of pumpkin puree
- 1 onion
- Approx. 5-6 cloves of Garlic
- 4 Large Red peppers
- 2-3 cups of Chicken Stock depending on desired consistency
- 1 container of fresh basil (some for sauce, some for pesto)
- seasoning (Italian (we buy the one at Sprouts), black pepper, salt, chili powder, red peppers flakes, onion and garlic powder)
- Half and broil the red peppers in the oven until they are really charred (as you have to peel the skins off, and they are easier to peel this way) on the outside. Once finished, seal the peepers in a plastic container to steam.
- While the peppers are steaming sauté the onions and garlic in a large sauce pot that you will also be using to create your sauce.
- Next, dice the carrots and add them in with the sautéing onions and garlic. Also, place about 1 1/2 cup of chicken stock, and let the mixture cook for about 45 minutes to fully soften the carrots. Add the can of pumpkin puree at this point. (season to your taste with Italian seasoning, salt, pepper, red pepper, etc.) I like my stuff on the spicier side, so it’s up to your taste buds. Finally, add some fresh basil to the mix. Allow the mixture to simmer for the full 45 minutes.
- Now back to the pepper. Peel the skins off of the red peppers and add them to the pot. Continue to add Chicken stock to mimic the same consistency of marinara sauce.
- After the sauce has cooked for at least a ½ hour, blend the mixture together with an immersion blender.
- Add meatballs (see recipe below)
- Then, let it simmer for 20 minutes.
- Lastly, add your homemade Pesto (recipe below)
- Finish with a shredded Pecorino Romano cheese, fresh basil, and olive oil.
For the simple basil pesto:
We use this delightful recipe we found on the Food Network site.
- Add the pesto before the meatballs
For the meatballs:
- 2 pounds ground beef
- 1 pound ground Italian Sausage (for a healthier version you can use ground turkey)
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic salt
- 1/2 teaspoon garlic powder
- 2 3/4 teaspoons Italian seasoning
- 3/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon paprika
- 1/2 teaspoon dried minced onions
- 1 teaspoon salt
- 1/2 cup coconut flour
- 2 tablespoons of butter
- 1/4 cup of Pecorino Romano Cheese
- In a large mixing bowl combine all of the above ingredients
- Form the mixture into meat balls of about 1 inch each. Give or take depending on how big you would like to make them.
- Heat a large frying pan on the stovetop to a medium heat
- After the pan is heated, add about 1 tablespoon of coconut oil to fry them.
- The meatballs should be cooked thru after about 4 minutes on each side.
- Once cooked, add them to the sauce and let simmer for about 20 minutes.
Choices for noodles:
Everyone is very different about their pasta. Just choose whatever Gluten-Free pasta best fits your needs. Some of our favorites are below:
- Barilla Gluten- Free Penne (can be found at major grocery stores)
- Trader Joes Gluten-Free Pasta (Only Available at Trader Joe’s)
- Cook to directions on Package.
Enjoy your meal with a glass of Vino, and don’t feel like you’re missing out on anything in life! More recipes to come with what you can do with the leftover sauce! There will be leftovers!