The Essential Sauce Bundle Recipe

Prep

Gather ingredients. Finely chop onion and mince garlic. Open the can of crushed tomatoes and measure tomato paste and seasonings.

Sweat aromatics

Heat a medium saucepan over medium heat. Add 2 tbs extra-virgin olive oil. When shimmering, add the chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Build sauce

Stir in the 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly and deepen flavor. Add the crushed tomatoes, 1 cup water or broth, 1 tsp sugar, 1 tsp salt, 1 tsp black pepper, 1 tsp dried oregano and 1 tsp dried basil. Stir to combine.

Simmer

Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 20–30 minutes, stirring occasionally, until the sauce thickens to your liking. Taste and adjust seasoning: add more salt, pepper, or a pinch more sugar if needed.

Finish

If you prefer a smoother sauce, use an immersion blender for a few seconds. Stir in torn fresh basil leaves (2 tbsp) if using. Keep warm until ready to serve. Yields about 3–3.5 cups.

Warm milk

Pour 2 cups of milk into a small saucepan and warm gently over low heat until steaming but not boiling. Keep warm off the heat.

Make roux

In a separate medium saucepan, melt 3 tbs unsalted butter over medium heat. Once foaming, add 3 tbs all-purpose flour and whisk continuously for about 1–2 minutes to cook the flour and remove raw taste; the roux should be pale and slightly bubbling but not browning.

Add milk and thicken

Slowly pour the warm milk into the roux in a steady stream while whisking constantly to avoid lumps. After all milk is incorporated, continue to cook, whisking, until the sauce thickens and coats the back of a spoon, about 4–6 minutes on medium-low heat.

Season & finish

Season with 3/4 tsp salt, 1/4 tsp white pepper and 1/8 tsp freshly grated nutmeg. If using, stir in 1/4 cup finely grated Parmesan for a richer, savory béchamel. Remove from heat and use immediately or keep warm; if it thickens too much, whisk in a splash of warm milk to loosen. Yields about 2 cups.

Toast nuts (optional)

If your pine nuts or walnuts are untoasted, place them in a small dry skillet over medium heat and toast, shaking the pan, until fragrant and lightly golden, 2–3 minutes. Watch carefully to avoid burning. Let cool briefly.

Blend

In a food processor, combine 2 cups packed fresh basil leaves, 1/4 cup toasted pine nuts, 1 clove garlic, 1/2 cup grated Parmesan, and 1/2 tsp salt. Pulse several times to chop the mixture. With the processor running, slowly drizzle in 1/2 cup extra-virgin olive oil until the pesto reaches a smooth but slightly textured consistency. Stop and scrape down the sides as needed.

Adjust & finish

Taste and adjust seasoning with black pepper and 1 tsp lemon juice if using to brighten flavors. If the pesto is too thick, add 1–2 tbs of olive oil or a teaspoon of warm water and pulse to loosen. Transfer pesto to a jar and press a thin film of oil on top to preserve color if storing. Makes about 1 cup.