Sauce Segretto

Recipe from Nora Ephron

Adapted by Molly O’Neill

Updated October 11, 2023

Total Time
65 minutes
Prep Time
15 minutes
Cook Time
50 minutes
Rating
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In 1991, sundried tomatoes and truffle oil were sweeping the nation, and red sauce, that old reliable, had fallen from favor. Enter this brightly flavored sauce from Nora Ephron, who gave it to The Times that year, saying, “You can only put up a sun-dried tomato front for so long.” This sauce, a weeknight mash of plum tomatoes, carrots, celery and onion, is given a silky depth with a substantial amount of butter. Serve it over pasta with a good crusty loaf to sop up the leftovers. —Molly O'Neill

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Ingredients

Yield:3 cups

  • 2 sticks salted butter

  • 1 medium-size onion, diced

  • 1 carrot, diced

  • 1 rib celery, diced

  • 4 pounds fresh plum tomatoes, cored and peeled or four cups canned Italian tomatoes

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground pepper

  • ¼ to ½ teaspoon red pepper flakes

  • Grated parmesan for garnish

Ingredient Substitution Guide
Nutritional analysis per serving

15 grams carbs; 81 milligrams cholesterol; 337 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 19 grams saturated fat; 31 grams fat; 1 gram trans fat; 4 grams fiber; 464 milligrams sodium; 3 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large frying pan, melt one stick of butter and cook onion, carrot and celery about 10 minutes, until onion is translucent. Add tomatoes and mash with spoon. Cook over medium-low heat about 30 to 40 minutes until sauce starts to thicken slightly and picks up slightly orange color of carrot.

  2. Step 2

    Cut remaining butter into slices and whisk into sauce. Season with salt, pepper and red pepper flakes. Serve sauce over spaghetti.

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Credits

Adapted from Nora Ephron

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