Beet and Meat Pasta Sauce:
In a large skillet, brown 1/2 lb of lean hamburger meat with finely chopped onions, garlic, and herbs such as oregano, basil, black pepper, and thyme. Drain the fat from the meat and add 8 oz of frozen riced beets, one cup frozen chopped spinach, and a 16 oz can of no salt, no sugar added petite diced tomatoes. Saute until most of the liquid from the tomatoes has evaporated. Add a jar of your favorite spaghetti sauce (I use Victoria’s which literally only has tomatoes, garlic, salt oregano, and onions as its ingredients). Heat until warm and serve over a protein based ziti style pasta.