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).
Carrie Wainwright
3 people made this
Ingredients
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
Method
Prep:35min ›
Cook:1hr42min ›
Ready in:2hr17min
- 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.
