1/4 c. olive oil
2 c. finely chopped onion
1/2 c. finely chopped carrot
1/2 c. finely chopped celery
2-3 cloves garlic, minced
1 c. dry white wine
2 c. chicken stock (or substitute clam juice if serving with seafood)
1/3 c. minced parsley
2 tbsp. minced fresh basil or 1 tsp. dried, crumbled
2 tbsp. minced fresh oregano or 1 tsp. dried, crumbled
1 tsp. minced sage or 1/2 tsp. dried, crumbled
1 bay leaf
1 (28 oz.) can peeled, crushed tomatoes with puree
Pepper to taste

In a medium saucepan heat oil over medium-high heat; add the onions, carrots, and celery and cook until translucent, about 10 minutes. Add garlic and cook for another 2 minutes; do not burn.

Add the white wine and chicken broth, stir, blend in the parsley, basil, oregano, sage, bay leaf, tomatoes and pepper. Simmer on low heat for 45 minutes until sauce is thickened, stirring occasionally. Makes about 3 1/2 cups.

Variation:

Mussels Marinara: Add mussels to the sauce; cover and steam until mussels open. Lobster pieces may also be cooked in the sauce.

Poach your favorite fish in the sauce.

Saute chicken, veal, pork or sausage; add sauce to make a cacciatore.

Add fresh chopped jalapeno pepper, fresh cilantro; serve over corn pasta giving the meal a slight Mexican twist.

Add cooked eggplant with small pieces of Mozzarella. Place under broiler for a few minutes to melt cheese before serving.