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 Italy "ragù" is not used with spaghetti, so-called "spaghetti bolognese" has become a popular dish in many other parts of the world. The earliest documented recipe for a meat-based sauce ("ragù") served with pasta comes from late 18th century Imola, near Bologna. Pellegrino Artusi published a recipe for a meat sauce characterized as being "bolognese" in his cookbook published in 1891. Artusi's recipe, which he called "Maccheroni alla bolognese", is thought to derive from the mid 19th century when he spent considerable time in Bologna ("maccheroni" being a generic term for pasta, both dried and fresh). The recipe only partially