Everyone needs a good, basic tomato sauce in his or her repertoire. Add other herbs, spices, and flavorings as you wish.
1/4 cup olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 carrot, finely chopped
1 celery rib, finely chopped
1 (28-ounce) can crushed tomatoes, undrained
1/2 cup dry red wine
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano or 2 teaspoons dried
1 tablespoon fresh thyme or 1 teaspoon dried
2 bay leaves
Salt and freshly ground black pepper to taste
1. Heat olive oil in 2-quart heavy saucepan over medium heat. Add onion and garlic and cook, stirring frequently, for 3 minutes, or until onion is translucent.
2. Add carrot, celery, tomatoes, wine, parsley, oregano, thyme, and bay leaves. Bring to a boil, reduce the heat to low, and simmer sauce, uncovered, stirring occasionally, for 40 minutes, or until lightly thickened. Season to taste with salt and pepper.
Note: The sauce can be refrigerated for up to 4 days, or frozen up to 3 months.