Tomato Sauce Naples Style Recipes

NEAPOLITAN SAUCE

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.

TOMATO SAUCE - NAPLES STYLE

Steps:

• Heat olive oil in a large stock pot and brown the bones and Italian sausage.
• Remove meat from the pot.
• Add the celery, carrot, and onion to the pot, and saute until the onion is soft and translucent.
• Add wine to vegetables, stirring and scraping up any bits that stick to the bottom of the pot, for about 3-4 minutes.
• Add tomatoes, breaking them up as you add them.
• Return meat/bones to the pot.
• Add boullion cubes.
• Simmer, stirring occasionally, for about 1/2 hour.
• Remove the meat, and pass the sauce and vegetables through a mill; (the cheap plastic ones work better than the more expensive ones).
• Return pureed sauce and meat to the pot.
• If you wish to add meatballs while sauce is simmering, you may do so.
• Simmer, stirring occasionally, for another hour or so.
• Add sauce to cooked pasta in this way: add a large spoonful of sauce to the pasta and stir, so it is barely colored.
• Add some grated parmesan, and stir again.
• Now spoon pasta into individual dishes, and add more sauce and the meat on the side.
• The cheese helps the sauce cling to the pasta.