Tomato-Free Tomato Sauce - cooking recipe

Ingredients

1 tablespoon canola oil
3 large leeks, sliced 1/8-inch thick
1 large sweet onion, diced
2 shallots, sliced
4 cloves garlic, sliced
12 carrots, chopped
6 stalks celery, chopped
1 small beet, chopped
salt and ground black pepper to taste
1 (14 ounce) can beef broth
1 1/2 cups water
1/2 cup white wine
1 tablespoon sweet soy sauce
1 1/2 teaspoons umeboshi paste
1 teaspoon tamarind paste

Preparation

Heat oil in a large pot over medium heat. Cook and stir leeks, onion, shallots, and garlic until translucent, 7 to 8 minutes. Add carrots, celery, and beet; cook and stir until starting to brown, about 5 minutes. Season with salt and pepper.
Pour beef broth, water, and white wine into the pot. Simmer sauce until carrots and beet are tender, about 1 hour 30 minutes. Stir in soy sauce, umeboshi paste, and tamarind paste.
Blend sauce with an immersion blender until consistency is slightly chunky.