Tomato-Free Tomato Sauce

• 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

1. 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.
2. 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.
3. Blend sauce with an immersion blender until consistency is slightly chunky.

canola oil, leeks, sweet onion, shallots, garlic, carrots, stalks celery, salt, beef broth, water, white wine, sweet soy sauce, paste, tamarind paste

Taken from www.allrecipes.com/recipe/256929/tomato-free-tomato-sauce/ (may not work)