Recipe - Meatless Tomato-Less Bolognaise Sauce

1 cup Canned black beans with
liquid, about
5 ounce (1/3 of a 15 ounce can) cut or sliced up
red beets with liquid,
about
1 pack (10oz) frozen brussels
sprouts, thawed
2 lg Pieces pickled red peppers,
rinsed thoroughly
2 Cloves garlic, crushed (up
to 3)
1 cup White wine, about
Water/veggie stock as needed
Oregano, basil, sage, pepper
& salt
1 tablespoon Sugar, if needed, up to

While throwing together a quick topping for spaghetti using up all the
"leftovers" I had in the house, I accidentally stumbled upon this recipe.
For all the world it has the consistency, color, and IMHO the flavor (or,
enough of it for me) of a bolognaise sauce, except without using any meat
or tomatoes. It turned out so well, in fact, that I thought I'd post it.
(All measurements are on the "rough" side, since I wasn't really measuring
as I went along.) Here goes:

Place first 4 ingredients into a food processor and process until
completely pureed, adding wine as necessary up to 1 cup to achieve a fairly
smooth consistency. Sauce should be *slightly* lumpy, as though it had
pieces of ground beef in it. Transfer mixture to a saucepot, add crushed
garlic, spices, and enough water/veggie stock to thin to a saucelike
consistency. Simmer approx. 10 minutes & taste for seasoning. If you find a
slightly bitter or acidic taste, add up to 1 tablespoon sugar to counteract
it. Simmer approx. 5 minutes more. Serve hot over pasta. Posted to fatfree
digest V97 #022 by CIANO LINDA E1FQC@qcvaxa.acc.qc.edu on Mar 10, 1997