Feeling Italian tonight? Pour a glass of wine and whip together this simple yet oh so luscious herb tomato sauce.

The secret to the thick flavorful sauce is the roux, a thickening agent used in three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. Usually it is equal parts of flour and fat. Another little French term that is used in recipes is Mirepoix, (pronounced “meer pwah”) A combination of onions 50%, carrots, 25% and celery 25% are the commonly used aromatics. Toss in some garlic and you will be saying Mangia, Mangia! Continue reading →