Neapolitan sauce Neapolitan sauce Neapolitan sauce, also called Napoli sauce or Napoletana sauce is the collective name given (outside Italy) to various basic tomato-based sauces derived from Italian cuisine, often served over or alongside pasta. In Naples, Neapolitan sauce is simply referred to as la salsa, which literally translates to the sauce. Basil, bay leaf, thyme, oregano, peppercorns, cloves, olives, and mushrooms may be included depending on taste preferences. Some variants include carrots and celery. The basic sauce is vegetarian, although meat such as minced beef or sausage can be added. Many Italians (including Neapolitans) do not know what Neapolitan sauce is,
Bolognese sauce kitchens was also published. The academy's recipe confines the ingredients to beef cut from the plate section ("cartella di manzo"), fresh unsmoked pancetta ("pancetta di maiale distesa"), onions, carrot, celery, passata (or tomato purée), meat broth, dry white wine, milk, salt and pepper. Nowadays, there are many variations of the recipe even among native Italian chefs, and the repertoire has been further broadened by some American chefs known for their expertise in Italian cuisine. "Ragù alla bolognese" is a complex sauce which involves various cooking techniques, including sweating, sautéing and braising. As such, it lends itself well to interpretation and