May 31, 2009

Sauce Segretto


this is my everyday pasta sauce -i use it also as a basis for many other pasta sauce recipes. I truly love it and mayke it at least once a week. It is a nice, mellow all-purpose sauce and it perfectly matches a pound of old fashioned spaghetti. If you happen to have a few metballs - throw them in... lovely... I am a big big pasta lover and i have tried and tried many many simple tomato based sauce recipes this one i like the best... there is one i remember from the tuscany when i was maybe 14 years - that was the very best - i have never been able to come close to it but it is just a faint memory today and maybe i will find it one day..
This recipe is from Nora Ephron's New York City - i am very grateful for your sauce thanks its the basics that are the hardest sometimes!!!


Sauce Segretto

1/4 pound butter
2 tbsp olive oil
1 onion, diced
1 carrot, diced
1 rib celery, diced
1 can (35 ounces) peeled tomatoes
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 tsp dried red pepper flakes (less if you don't like it too hot)
1 tbsp sugar
1 pound spaghetti
about 1/2 cup freshly ground parmesan cheese

In a nonreactive large sauté pan, melt half the butter and all oliv eoil over medium heat. Addonions, carrots, celery and cook until onions are traslucent but not browned, about 10 min.

Dump the can of tomatoes into the pan and mash wiht spoon. Cook over medium-low heat until sauce starts to thicken slightly and picks up the slightly orange color of the carrots 30-40 min.

Cut the remaining butter into slices and stir it into the sauce and season.

Meanwhile cook spaghetti in boiling water until tender.

In a large bowl toss cooed pasta with sauce and add parmesan, toss and serve.

Bon Appetito!!

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