Aurora Sauce

Make the Béchamel Sauce

1. Gather the ingredients.

2. Add the butter and onion to a large saucepan over medium heat. Season the onions with salt, to taste, and cook until they become translucent and very aromatic.

3. Add the flour and cook until the flour and butter resemble wet sand, about 3 to 4 minutes.

4. Gradually, whisk in the milk until incorporated. Add the nutmeg and bay leaf and season with salt, to taste. Slowly bring the milk-flour mixture to a boil, stirring frequently to prevent scorching on the bottom. Be sure that the milk comes to a boil so the raw flour taste will cook out.       

Make the Aurora Sauce

1. Once the béchamel sauce has come to a boil and has thickened, remove it from the heat.

2. Stir in the tomato purée, simmer for another minute, Discard the bay leaf and serve.

3. Use right away or refrigerate, covered, until ready to use.      

Note: If desired, you can add 1/2 cup grated Parmigiano-Reggiano cheese once the tomato purée has been added and the sauce is off the heat. Simply stir in the cheese until it is melted. This is not traditionally part of an aurora sauce, but it is a very tasty addition.

Try This Pasta Dish With Aurora Sauce

For a delicious baked casserole using aurora sauce, heat the oven to 425 F. Butter a casserole dish. Cook 1 pound of rigatoni or rotini pasta until al dente. Drain and mix well with hot aurora sauce and 3/4 cup Parmesan cheese. Turn into the buttered dish. Top the casserole with 3/4 cup Parmesan cheese mixed with 3 tablespoons toasted breadcrumbs and dot with 2 tablespoons of sliced cold butter. Bake for 10 minutes and serve hot.