Let the base - whether garlic and onions or something more complex - simmer with some chicken broth and/or wine before adding the main ingredients (usually tomatoes). This adds depth to the sauce.
When I first started cooking for my wife, she had a hard time eating meals that did not contain some type of meat protein complaining that she "didn't feel satisfied." Using chicken broth in the sauce in otherwise vegetarian meals helped trick her body into satiation. Now we can eat fully vegetarian meals and if they are genuinely tasty, she is a happy camper.
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