NAPOLITANA SAUCE (NEAPOLITAN SAUCE)
Napolitana Sauce (aka Neapolitan Sauce) is an authentically made Italian sauce from Naples, Italy. This sauce has a deep, rich flavor with sweet undertones and works beautifully on pasta, pizza, meatballs, bread sticks, etc. Use it however you would use classic Marinara Sauce.
Provided by Heather
Categories Sauce
Number Of Ingredients 9
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.
Nutrition Facts : Calories 134 kcal, Carbohydrate 2 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 114 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
NEAPOLITAN MEAT SAUCE - RAGU NAPOLETANO ALLA ANNA GALASSO
From: Ciao Italia Pronto by Mary Ann Esposito ---------- "A typical Neapolitan ragu is a meat sauce made with beef or pork or a combination of both that is cooked slowly with tomatoes. This was the sauce that simmered for hours on the back burner in a large pot on Sunday morning while the family went to mass. Upon returning home, the smell of it permeated the house, and we could hardly wait to have that plate of macaroni mixed with a sauce that was so flavorful and sweet tasting that we wiped our plates clean with a slice of bread to mop up an left behind driblets. This is a great do-ahead sauce. It can be made 4-5 days ahead, and it can also be frozen for months. This is my grandmother Anna Galasso's recipe, the one she carried with her in her head all the way from Avellino, Italy to her new home in America". Saving Time, use a food processor to mince and chop the vegetables. To save time, make this sauce on the weekend, and freeze some for future use. Use a food processor to mince and chop the vegetables. NOTE: The sauce (with the meat) can be frozen in batches for future use for lasagne, pasta dishes, with vegetables such as green beans, zucchini, and eggplant, and over pizza.----------For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 2h25m
Yield 8 cups
Number Of Ingredients 16
Steps:
- Dry the round steak with paper towels, and rub it on both sides with salt and pepper.
- Sprinkle the meat with the parsley and cheese.
- Roll the meat up like a jellyroll, and tie it in several places with kitchen string.
- Salt and pepper the spare ribs. Set the meats aside.
- Heat the olive oil over medium heat in a large heavy duty pot. Over medium heat, brown the round steak and spare ribs in the oil on all sides. This will take about 5 minutes.
- Stir in the onion, celery and carrot and continue cooking until the vegetables begin to soften. Stir in the garlic and basil. Cook 1 minute.
- Combine the tomatoes and wine in a bowl. Slowly pour the mixture over the meat.
- Stir in the tablespoon of salt, a grinding of pepper, and the sugar.
- Cover the pot, bring the sauce to a boil, then lower the heat to simmer, and cook the sauce until the meat is fork tender, about 1 1/2 hours.
- Remove the meat to a dish. Cover the dish, and refrigerate the meat to make it easier to cut when cold.
- When ready to use, transfer the round steak to a cutting board, and cut the strings from the round steak with a kitchen scissors.
- Cut into neat slices about 1/4-1/2" thick.
- Add to the sauce. Cut the meat off the bones of the spareribs and add the pieces to the sauce.
- Use the sauce for pasta dishes both boiled and baked.
NAPOLITANA SAUCE
Make and share this Napolitana Sauce recipe from Food.com.
Provided by Jeff 631750
Categories European
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 121, Fat 7.3, SaturatedFat 1.1, Sodium 304.6, Carbohydrate 13.6, Fiber 3.7, Sugar 7.8, Protein 2.7
NEAPOLITAN RAGU
Provided by Tyler Florence
Categories main-dish
Time 3h25m
Yield 8 servings
Number Of Ingredients 30
Steps:
- Heat the oven to 350 degrees F.
- Set a large Dutch oven over medium-high heat. Add a 3-count of olive oil and gently brown the meatballs. Meanwhile, with a mortar and pestle, grind the salt, black peppercorns and fennel seeds with some olive oil into a grainy paste. Rub the ribs and shoulder with the mixture.
- Remove the meatballs with a slotted spoon and set aside on a paper towel-lined plate to drain. In the same pot, brown the shoulder pieces and ribs, in batches. Alternately to save time, roast the ribs in a preheated 500 degree F oven for 10 to 15 minutes while you brown the shoulder pieces in the pot.
- Remove the shoulder pieces and ribs to the meatball plate and let rest.
- Add a little more olive oil to the pot and add the thyme, oregano, carrots, onion and celery. Stir it around and scrape up the bits from the bottom of the pot with a wooden spoon. Cook the vegetables until they are slightly softened and have some nice color. Add the wine, tomatoes and tomato paste and mix well, scraping up any brown bits on the bottom. Nestle the pork shoulder pieces back into the middle of the pot then arrange the ribs around the sauce. Finish by placing the meatballs in the gaps (some of the pieces will be sticking out from the sauce but that's perfectly fine as it will roast and caramelize). Use a spoon to baste everything well, cover, then put the pot into the oven and roast until the pork is tender and the meat is just falling off the rib bones, about 1 to 1 1/2 hours.
- For the topping: Combine the chopped raisins, toasted pine nuts and parsley in a small bowl.
- Use a slotted spoon to remove the meatballs and ribs to a large platter. Remove the pork shoulder pieces from the pot and allow to rest for 10 minutes before slicing into bite-size pieces and adding them to the platter. Puree the sauce in a food processor then add it back to the pot and set over medium heat. Reduce the sauce until it is rich and thick, about 5 minutes. Season with salt and pepper, if needed. When the spaghetti is cooked, drain and add to a medium bowl. Spoon a little sauce over the spaghetti and the remaining sauce over the platter of meat. Garnish the meat platter with the raisin mixture and serve.
- Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but not colored, about 10 minutes. Take the pan off the heat and let the mixture cool.
- Add the bread to a medium bowl and pour in the milk. Let the bread soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and cheese and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add it to the bowl along with the cooled onion mixture. Gently combine all the ingredients with your hands until just mixed together. Don't overwork the mixture or the meatballs will be tough. Divide the mixture into 8 equal pieces and shape them into 8 nice looking meatballs. Refrigerate until ready to cook.
NEAPOLITAN SAUCE
You might just stop buying store-bought marinara sauce, especially because homemade Neapolitan sauce is so simple to make! I personally find sweet basil is sweet enough to not need any additional sweetener. Serve on top of pasta or use as a sauce for pizza or lasagna.
Provided by thedailygourmet
Categories Marinara Pasta Sauce
Time 50m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 9.5 g, Fat 7.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 302.4 mg, Sugar 6 g
SPICY NAPOLETANA SAUCE
Delicious tomato sauce with a kick, perfect for pasta
Provided by scvaughan
Time 1h15m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Place tomatoes in a heatproof bowl. Cover with boiling water. Stand for 30 seconds. Refresh in cold water. Drain and peel. Halve, deseed and roughly chop flesh.
- Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes. Stir in tomatoes, tomato paste, sugar and bay leaves. Cover. Bring to the boil.
- Reduce heat to low. Partially cover. Cook, stirring occasionally, for 1 hour or until sauce thickens. Season with salt and pepper. Remove bay leaves. Toss with pasta. Serve with parmesan.
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