Basic Napolitana sauce

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 8
Servings 6


  • 45
    olive oil
  • 2
    large onions, finely chopped
  • 2
    cloves of garlic, crushed
  • 850
    Italian pear-shaped tomatoes, chopped
  • 60
    red wine
  • 15
    chopped fresh parsley
  • 2
  • freshly ground black pepper


Heat the olive oil, add the onion and cook slowly until onion is soft and transparent but not brown. Add half the garlic and stir for approximately 1 minute. Stir in remaining ingredients. Bring to the boil and simmer for 15-20 minutes until the sauce has thickened. (The cooking time will depend on the type of tomatoes used. For a really rich mellow sauce keep simmering on low for up to 2 hours.) Season to taste with extra salt and pepper if required. If tomatoes are very acid, a pinch of sugar can be added.


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