Napoletana sauce is one of my favourite go-to sauces not just for convenience but for the flavour. A rich red sauce is a great starter for a variety of meals, not just pasta.
Planning ahead and freezing Napoletana sauce makes making spaghetti, lasagna, cannelloni, soups, meatballs, chilli corn carne easier and faster on those days you don't feel like spending hours in the kitchen.
MAKES: 1.5 - 2 Litres
- 2 finely chopped cloves of garlic
- 1 finely chopped brown onion
- 2 finely chopped celery sticks
- 1 finely chopped carrot
- 2 big tablespoons tomato paste
- 1 tin tomatoes or 12 ripe chopped tomatoes (chopped into quarters)
- 1 litre of good quality vegetable stock
- 2 bay leaves
- 2 tablespoons olive oil
- Saute the onion, celery and carrot in the olive oil until the onion starts looking translucent and softens
- Add the garlic tomato paste, tomatoes
- Once the vegetables are mixed well in the tomato paste cook for 2-3 minutes then add the vegetable stock and bay leaves
- Leave to simmer for 45-1 hour then carefully use a potato masher to break down the remaining parts of the tomatoes. If you notice that the sauce has reduced too much depending on your desired thickness as 1/4 cup water at a time.
I don't strain and keep the skin of the tomatoes for texture and less wastage.
Divide into containers or freezer bags and freeze for later use.
- If you desire a silky smooth sauce to stick to your pasta pour the sauce into a heat-safe blender or food processor.