The best pasta sauce in the world... ever (vegan or otherwise).

So if you read my posts yesterday, you will know that it is Official Beetroot Day here on Cowlover ZA. Yes you guessed it, this sauce has beetroot, but if you don't tell anyone they will never know. This is possibly the only vegan meal I serve with confidence to death eaters. It started as an unassuming Napolitano sauce four years ago and has morphed into the amazing beast that it is.
 
This recipe contains a fair deal of red wine, but if you are a teetotaller, have no fear of cooking with wine (or any other tipple for that matter) as alcohol has a much lower boiling point than water, it boils off long before whatever you are making has cooked. I offer no alternative to the wine because there is none. Nothing in the world can reasonably replace red or white wine in a recipe.

Helen's Awesomeness in a Pot (serves 4)
2 tins whole peeled tomatoes (400g each)
2 sachets tomato paste (50g each)
1/2 packet black olives pitted and finely chopped (about 40g)
2 small beetroots peeled and grated
500ml cheap red wine

Put all ingredients in a pot and cook for at least two hours. Serve on whatever pasta tickles your fancy. Easier than pie! There are two very important things when making this sauce and they both concern the tomatoes. Only used whole peeled tomatoes, not chopped or pureed. Never pierce the tomatoes while cooking, leave them to cook until they disintegrate on their own. Disobeying these rules may lead to a bitter taste.

I have only one thing to say ANTIOXIDANTS bucketloads of them in every last ingredient!

If You are Über Healthy
Make as above but add 1 Cup of rinsed black lentils and 1 Cup of pearl barley before cooking and serve without pasta.