Tomato-free pasta sauce

    2 hours 17 min

    This tomato-free sauce made with leeks, carrots and beetroot is perfect for anyone who has an allergy to tomatoes. I balance out the flavour with soy sauce, tamarind paste and Japanese umeboshi paste (plum puree).

    3 people made this

    Serves: 12 

    • 1 tablespoon canola oil
    • 3 large leeks, thickly sliced
    • 1 large sweet onion, diced
    • 2 shallots, sliced
    • 4 cloves garlic, sliced
    • 12 carrots, chopped
    • 6 celery stalks, chopped
    • 1 small beetroot, chopped
    • salt and freshly ground black pepper to taste
    • 400ml beef stock
    • 350ml water
    • 120ml white wine
    • 1 tablespoon soy sauce
    • 1 1/2 teaspoons umeboshi paste (plum puree)
    • 1 teaspoon tamarind paste

    Prep:35min  ›  Cook:1hr42min  ›  Ready in:2hr17min 

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

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