(Easy Sauces Recipes)

Rich Tomato Sauce

In a large saucepan, heat the olive oil over medium heat. Add the carrot, celery, onion, garlic, parsley and basil and season with salt and pepper. Sauté until the vegetables are pale gold, about 12 minutes. Add the wine and cook until it evaporates, about 5 minutes. Add the tomatoes with their juice, stir well, and simmer gently, uncovered, until thickened, about 40 minutes. Adjust the seasoning, and pass through a food processer if you want a smoother texture.

Basic Cream Sauce

In a small saucepan, melt the butter over low heat. Add the flour and cook, stirring, until it is well incorporated with the butter, about 3 minutes; do not let the mixture color. Slowly whisk in the hot milk or cream and bring almost to a boil. Reduce the heat to low and cook, stirring often, until the sauce is quite thick and the flour has lost all of its raw taste, about 8 minutes. Remove from heat and season to taste with salt, pepper and nutmeg.

Marinara Sauce

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and half a teaspoon of salt and pepper each. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about one hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste. (The sauce can be made one day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) Makes four servings.