A classic sauce used all over Italy for baked pastas, tortas, lasagna, etc. -- highly adaptable.

5 Tbs. Butter
1 medium onion, chopped
1 Tbs. black peppercorns, crushed
4 whole cloves, cracked
3 large bay leaves, broken
3 large cloves garlic, crushed
4 1/2 Tbs. flour
4 1/2 cups milk
1/4 cup heavy cream
1 tsp. fresh thyme leaves

Set a 4-quart saucepan over medium-high heat. Add the butter, onion, pepper, cloves, bay, and garlic and sauté and stir 4 minutes, or until very aromatic. Blend in the flour and cook, stirring 3 minutes, or until frothy. Gradually stir in the milk until smooth and keep stirring until it boils. Lower the heat so the sauce simmers and cook, uncovered, 8 minutes or until the sauce is thick enough to coat a spoon and has no raw flour taste.

Pour through a fine strainer into a bowl, stirring and pressing on the ingredients to extract every bit of flavor. Stir in the cream and thyme. Use immediately or lay a sheet of plastic wrap over the top and store in the refrigerator until ready to use.

--Excerpted From "The Italian Country Table" by Lynne Rosetto Kasper