Last year I enrolled in the Fine Art of Cooking series at Orson Gygi. Here I learned about the five mother sauces: Bechamel, Espagnole, Veloute, Hollandaise, and Tomato. Sounds complicated doesn’t it? Every one except tomato sauce. As Chef Shawn Bucher said “You can open a can of tomato sauce and say ‘Look, I just created a mother sauce.'”
You can get even more fancy with a tomato sauce and add meat. Now you just created a Bolognaise sauce. Ah, that fancy name on the restaurant menu is no longer so enticing, is it?
As a lover of soups and sauces, I began my creations by experimenting with spaghetti sauce; oops, I mean bolognaise sauce. After adding this & that, removing this & adjusting that, I came up with the following. It’s very popular in some circles. The freshness of the vegetables & herbs leaves you with a full, healthy feeling.
Homemade Spaghetti Sauce:
1 package (5) mild Italian sausage
1 medium onion (vidalia/sweet); diced
1 carrot; chopped
1 rib celery; chopped
2 Tbsp. garlic
2 tomatoes; quartered
1/2 cup fresh basil
1/2 cup fresh oregano
12 oz. tomato sauce
salt and pepper to taste
Grill Italian sausages until cooked through; slice. In a processor or blender, puree carrots, celery and 2 tomatoes. Add a small amount of vegetable oil to large skillet, sweat onions, add garlic, add carrot & celery puree, simmer for about 2 minutes; add tomato sauce, simmer again, this time for about 5 minutes allowing flavors to incorporate; add sliced Italian sausages. Mince oregano & basil, add to sauce & stir. Salt & pepper to taste. Serve over noodles with love; enjoy adulation.
In the past, I have added sugar for the sweetness. The carrot & celery puree will provide the sweetness, while also giving those enjoying the meal a good helping of vegetables. If you would like a little spicier dish, add some chili flakes. For a stronger flavor, add a little red wine vinegar. It’s fun to play around with ingredients.