Rosemary works well with red meat as pointed out by the post above. For pasta sauce, why not try some thyme, or hell even sage works in pasta sauces. I'm experimenting with a combination of rosemary and thyme for my bottled sauce and it works nicely.

The key thing is.. keep the herbs to the minimum.. maximum 2 types. You don't want to have a confusing and conflicting sauce.

Basil is a very very delicate herb and will wilt easily. If you want to keep its flavour, use it only at the very end of the cooking time. I'll usually chop up a bunch of basil and stir it into the hot sauce prior to serving. That way, the color and the flavor is kept. Basil works very well with delicate sauces and tomato. Basil + tomatoes are a match made in heaven. Basil are easily overpowered by other strong flavors.

Anyone tried to plan their own herbs and vegs? Been wanting to set up a small tomato "farm" in my garden and also plant some herbs which i use often like thyme, rosemary, basil, sage and parsley. Any recommendations or guidelines?