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).
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.
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.
Blend sauce with a hand-held blender until consistency is slightly chunky.