Napolitana Sauce Neapolitan Sauce Recipes

NAPOLITANA SAUCE (NEAPOLITAN SAUCE)

Steps:

• Heat a large stainless steel pan or enamled dutch oven (with matching lid) over med/high heat. Add oil and onion. Sauté until lightly golden brown and soft, about 6-7 minutes.
• Add garlic and continue sautéing and additional minute.
• Add canned tomatoes along with juice to the onion pan. Break apart tomatoes using spatula until a chunky sauce is formed. Cook on med/high heat stirring consistantly until sauce reduces dramtically in size, about 15- 20 minutes. Note: It is important not to walk away from the pan at this stage as the sauce can burn if not consistently stirred.
• Once the sauce has reduced in size stir is salt, pepper and herbs and continue cooking for an additional minute. Stir in water and bring to a boil. Reduce heat to low, cover and simmer for approximately 1 hour, stirring occasionally. Once simmering is completed, process sauce with an immerssion blender. Note: The 1 hour simmering process will intensify flavors and help to reduce sauce to the perfect consistency for pasta. Processing with an immerssion blender is an optional step, however is highly recommended. If using sauce for homemade pizza, simmer for an addittional 30 minutes uncovered, stirring occasionally if sauce is not thick.

NEAPOLITAN SAUCE

Steps:

• Score an "x" in the bottom of each tomato. place tomatoes in boiling water for a minute, carefully remove tomatoes and plunge into an ice bath. The tomato skin will peel off easily.
• Bring a large pot of water to a boil. Working in several batches, place tomatoes in the boiling water for 1 minute. Carefully remove and plunge into an ice bath. Transfer to a work surface and remove skins.
• Heat oil in a heavy saucepan over medium heat. Add garlic and cook until lightly browned and fragrant, about 45 seconds. Add tomatoes, crushing each one by hand. Add salt, pepper, and red pepper flakes. Cook, stirring every few minutes, until sauce starts to thicken, 20 to 25 minutes.
• Stir in fresh basil and remove from the heat. Serve immediately.

RAGU NAPOLETANO (NEAPOLITAN MEAT SAUCE)

Steps:

• In a large pasta pot or Dutch oven, heat the oil until smoking.
• Season the veal and beef with salt and pepper to taste and sear 5 or 6 pieces at a time over medium heat, until dark golden brown.
• Remove to a plate and repeat with remaining meat chunks (if using ground chuck, be sure to drain any excess grease from pan).
• Add the onion to the pan and sauté, scraping the pan with a wooden spoon to loosen any brown bits.
• Cook until the onions are golden brown and very soft, about 10 minutes.
• Add the wine, browned meat chunks, tomatoes, sausages, and pepper flakes and bring to a boil.
• Reduce the heat to a simmer and cook 2 ½-3 hours, stirring occasionally and skimming off the fat as necessary.
• Remove from the heat and remove meat and sausages from sauce.
• Cover well and save for another meal.
• Adjust seasoning with salt and pepper and allow to cool.

NAPOLITANA SAUCE

Steps:

• Scald the tomatoes in boiling water for 15 minutes and remove. Remove and discard the peels, and halve. Remove the stems, seeds and excess juice from the tomatoes, place them in a blender, and blend them to a smooth puree.
• Sauté the onion in the hot olive oil until glassy. Add the minced garlic and stir frequently for another minute or so. Add the tomato puree, the herbs and the seasoning. Stir well and allow to gently simmer half covered for 45 minutes to an hour (remove lid after 20 minutes). This will depend on the ripeness and character of the tomato used. Stir occasionally.
• The sauce should be nice and thick. Stir in a teaspoon more of olive oil (optional).