FOOD: Crepes Demystified

Bolognese-style Sauce
1 small onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
3-4 tablespoons olive oil
1 lb. chopped beef (or veal, or turkey or combination)
3 1/2 cups crushed tomatoes (28 oz. can)
1/2 cup dry white wine
Saute onion, carrot, and celery in oil until softened. Add meat. Saute until browned, break up pieces until crumbly. Add wine and let it evaporate. Add tomatoes. Salt and pepper to taste. Let simmer uncovered for one hour, stirring occasionally. Makes about 5 cups.

Bechamel Sauce
4 tablespoons butter
3 1/2 tablespoons flour
2 cups milk
1 teaspoon salt
1/2 teaspoon nutmeg, optional
Heat milk in a saucepan until warmed, but not boiling. Melt butter in another saucepan. When melted, whisk in the flour until blended. Take off heat and add the milk little by little, whisking it each time into the butter-flour mixture until incorporated before adding more milk. When all of the milk is incorporated put pan back on the heat and stir constantly with a wooden spoon. Add salt and nutmeg. As you cook it, the sauce will slowly become thicker. Cook until it reaches a creamy consistency (about 5-8 minutes), then turn off the heat. Makes about 2 cups.

Basic Tomato Sauce
3 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove
1 teaspoon dried sage, optional
1 28 oz. can crushed tomatoes
Heat the onion and garlic in the oil. When the garlic softens, before it browns, discard it. Add the sage and cook until onion softens. Then add the tomatoes. Salt and pepper to taste. Let simmer for 30-45 minutes. Makes about 3-4 cups.