Here it is.
Everyone seems to want the basic sauces, so here we go.
As you probably know, there are literally an infinite variety of sauces you can make.
The cool thing is that there are actually a very limited number of base sauces you can use and make those infinite variations.
We'll explore a few of them here.
Basic Tomato Sauce
One of the most versatile sauces is of course a tomato sauce.
There are millions of variations even on the most basic of sauces. I'll just tell you what I have had wonderful success with and let you alter it from there.
The most simple tomato sauce of all is simply a can of tomatoes (usually diced) heated in a pot and heated.
If you want to get slightly more advanced, toss in equal amounts of basil and oregano to the diced tomatoes.
If this sauce leaves you craving a bit more gastronomical complexity, then here you go:
Make a mirepoix (celery, carrot, and onion: 1 part celery, 1 part carrot, 2 parts onion combination - chopped in equal size). Sautee the mirepoix in the saucepan you will be using for the tomato sauce with olive oil, medium heat - don't burn the onion.
Once the onion becomes transparent, add the diced tomatoes.
Add equal parts oregano and basil (both dried).
Bring mix to boil. Cover. Increase heat to high.
As soon as mix reaches boil, cut the heat to medium and simmer for 10 minutes.
Turn off heat.
And there you have it. A very basic base tomato sauce.
We will discuss variations soon.
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