Cookbook:Neapolitan Sauce

Neapolitan Sauce
Category	Sauce recipes
Difficulty

Cookbook | Ingredients | Recipes

Neapolitan sauce refers to a tomato-based sauce derived from those in Italian cuisine.

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.

Ingredients

• 1 onion, chopped
• Butter
• Ham, cut into pieces
• 1 glass Marsala wine
• 1 glass blond of veal
• 1 sprig thyme
• 1 bay leaf
• 4 peppercorns
• 1 clove
• 1 tbsp minced mushrooms
• 2 cups (480 ml) Espagnole sauce
• 1 cup tomato sauce
• ½ cup game stock or essence

Procedure

1. Fry the chopped onion in a saucepan of butter with the ham.
2. Add the marsala wine and blond of veal.
3. Add the thyme, bay leaf, peppercorns, clove, and mushroom. Cook until reduced by half.
4. In another saucepan heat the Espagnole sauce, tomato sauce, and game stock or essence. Cook until reduced by a third.
5. Add the contents of the first saucepan, boil the sauce a few minutes, and pass it through a sieve.
6. Warm it up in a bain-marie before using.