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Neapolitan Sauce For Pasta

chef.pierre's picture
Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Small
  Garlic 1 Clove (5 gm)
  Tomato paste 6 Ounce
  Boiling water 2 Cup (32 tbs)
  Canned tomatoes 3 Cup (48 tbs)
  Red wine 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Sugar 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cayenne 1 Pinch
Directions

Heat oil in heavy saucepan; cook onion and garlic until soft and lightly colored.
Thin tomato paste with boiling water.
Add tomatoes, tomato paste, wine, salt, sugar and seasonings.
Bring just to boil; then reduce heat, and simmer, uncovered, at least 1 hour or until sauce has thickened.
Stir frequently.
If desired, put through sieve.
Serve over well-drained, cooked spaghetti, macaroni shells or other pasta, and accompany with bowl of grated Parmesan cheese.
Makes enough sauce for 6-8 servings.
Note: This sauce improves in flavor when made ahead and reheated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Interest: 
Party
Servings: 
8

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