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Old 06-30-2007, 12:43 PM   #21
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mine's really similar to ChefJune's...and adaptable for either white or red. if making red sauce, i use olive oil, and butter for white. heat your oil/butter and add in onions & garlic & mushrooms, and when the longer-cooking things are getting done, add in whatever veggies you feel like (and i'll use about anything in the fridge, bell peppers, broccoli, baby spinach...). let things get nice & done, ideally with just a little bit of char on the edges of some of the veggies (gives it a nice roasted flavor). add just a bit of a good quality store-bought sauce (i buy very plain red sauces, like bertolli's tomato basil, and i like their alfredo too), and a splash of wine. simmer to reduce the wine into the sauce. total time less than 10 minutes, and sauce is as thick as you like based on how much store-bought sauce you added (i.e., if you only add a little bit, it's a very hearty mostly-veggie sauce).

same thing works *great* for quick french-bread pizza. make your sauce really thick & veggie-ful for this one. sprinkle a layer of parm/mozzarella on your bread, spoon the sauce on top, cover with another layer of cheese.
I love cooking with wine...sometimes I even put it in the food... fireweaver.wordpress.com
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Old 06-30-2007, 01:54 PM   #22
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Originally Posted by wysiwyg
What about white sauce for some balance (I only saw red sauce recipes)?
I will give this a try sometime. Thanks!
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Old 07-04-2007, 04:00 PM   #23
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Let me know how it goes, I hope it helped.
"Tell me what you eat, and I will tell you what you are" Anthelme Brillat-Savarin
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