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Pour the olive oil in a saucepan and place over a medium heat. Add the chopped onion, carrots, celery, and chopped bacon. Stir well and cook for 2-3 minutes. Add the brown sugar, stir well, and cook for 2 minutes. Add the

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Pour the olive oil into a stockpot that holds at least 3 quarts. Add the garlic, onion and red pepper flakes, and cook over medium heat for 15 minutes, stirring often, until the onions start to brown.Add the crushed tomatoes,

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In a medium-sized saucepan, melt the butter. Sprinkle in the flour, and stir with a wooden spoon until well blended. Cook, stirring, for 2 to 3 minutes until the mixture is a golden brown. This paste is called a roux.

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Heat the olive oil in a large saucepan set on high heat until sizzling, about 2 minutes. Add the red pepper flakes, celery, carrot, onion, garlic, bay leaf, sage and basil, and cook for 2 minutes, stirring constantly. Reduce the

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Pour the olive oil into a stockpot that holds at least 3 quarts. Add the garlic, onion and red pepper flakes, and cook over medium heat for 15 minutes, stirring often, until the onions start to brown. Add the crushed tomatoes,

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Heat the oil in a large saucepan set on high heat until sizzling, about 2 minutes. Add the red pepper flakes, celery, carrots, onion, garlic, bay leaf, sage, and basil and cook for 2 minutes, stirring constantly. Reduce the heat

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Place all the ingredients in a food processor or blender and puree for 15 seconds. Transfer to a covered container and store in the refreigerator until ready to use, for up to 3-4 days.

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Cook the olive oil in a medium saucepan set on medium heat until sizzling, about 2 minutes. Add the shrimp shells, garlic, onion, celery and carrot anc cook for 5 minutes. Add the tomato paste, parsley and thyme. Increase the

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Slice off the asparagus tips, then slice the remaining stalk into 1⁄2-inch pieces. Set aside. Cut mushrooms in quarters; if using large mushrooms, cut in 2-inch pieces. Set aside. In a large deep sauté pan, heat 2 tablespoons of the oil.

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In a large, deep sauté pan, heat the oil over medium-high heat, then add the garlic, red pepper fl akes, onion, and bell peppers. Sauté until soft, about 5 minutes. Increase heat slightly. Add ham, salt, and pepper. Sauté about