Neapolitan sauce

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The famous tomato sauce, with its simple and delicate, full-bodied taste. Base for many sauces, but also for meat dishes, pasta, risotto, etc

Ingredients

  • 5-6 ripe tomatoes without spores passed in the grater
  • 1 large dried onion
  • 2 cloves garlic
  • 5-6 basil leaves
  • 1 κ σ πελτέ
  • ¼ κ γ sugar
  • ½ wine pot red wine
  • Olive oil
  • Salt-pepper-oregano

Directions

Heat the oil in a saucepan. Add the onion together with the pulp and sauté lightly, then the garlic, and quench with the wine. Then add the tomato and sugar and lower the heat and let the liquids drain. Then add the basil, oregano and salt and pepper. Mash the sauce with a hand blender, let it boil for a while to "bind".

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