Garlic Sauce

1/2 cup butter
1/2 cup olive oil
5 cloves of garlic (chopped fine)
1/4 cup chopped parsley (chopped fine)
1/2 tsp oregano
1/2 tsp basil
1/2 tsp Italian seasoning
Salt and pepper to taste
In large, heavy saucepan, melt butter, add olive oil. Add remaining ingredients and sauté  until garlic is lightly browned.

Brown Sauce
1 Tbls olive oil
2 cloves of garlic ~ chop fine 
1 stalk of celery~ chop fine
1/4 cup parsley~ chop fine
1 cup mushrooms~ chop fine
1/2 cup red wine (preferably dry)
2 Tbls butter
3 Tbls flour
2 cans of beef broth
1 can tomato paste (8oz)
1/2 tsp Italian seasoning
Salt and pepper to taste
In large, heavy saucepan, heat olive oil add chopped ingredients and sauté  until garlic is lightly browned then add the wine.  Make a rue in a separate pan with the butter and flour ~ add beef broth and then tomato paste, stir until mixture bubbles. Add the rue mixture into the large saucepan with chopped ingredients, add seasoning. Cook until sauce thickens. Press through fine sieve or in smooth in a blender.