Faux-mato Bolognese Sauce

1. Chop beet into one inch chunks. Boil beet chunks for 10 minutes, or until just tender enough to push a fork all the way through. Strain and set aside.

2. Meanwhile, peel and dice the onion and carrots. Dice the basil.

3. Sauté bacon in large skillet over low-medium heat until cooked through. Transfer bacon to a plate and reserve bacon grease in the pan. Crumble when cooled.

4. To hot grease, add diced onion and sauté for 5 minutes.

5. Add garlic and sauté another 3-4 minutes.

6. Next, add cooked beets and carrots to the onion and garlic. Sauté 5 minutes then add the crumbled bacon back to the pan.

7. Add chicken broth, salt and oregano. Simmer 10 minutes, partially covered.

8. Juice the lemon. Pour entire mixture plus lemon juice and capers into food processor. Pulse until smooth and color is red throughout.

9. Add ground beef to the sauté pan and cook over medium high heat until no longer pink (about 5 minutes).

10. Add the faux-mato sauce and chopped basil; simmer 5 minutes more. Serve.