Neapolitan Sauce
Neapolitan sauce refers to a tomato-based sauce derived from those in Italian cuisine.
Source and licence
"Neapolitan Sauce" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Neapolitan_Sauce, revision 4610550), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Neapolitan_Sauce&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4610550
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- Fry the chopped onion in a saucepan of butter with the ham.
- Add the marsala wine and blond of veal.
- Add the thyme, bay leaf, peppercorns, clove, and mushroom. Cook until reduced by half.
- In another saucepan heat the Espagnole sauce, tomato sauce, and game stock or essence. Cook until reduced by a third.
- Add the contents of the first saucepan, boil the sauce a few minutes, and pass it through a sieve.
- Warm it up in a bain-marie before using.