Learn how to make homemade pasta sauce, unconditional for packing and freezing.
The ingredient of Napoletana sauce
- 2 tbsp olive oil
- 2 small brown onions, finely chopped
- 3 garlic cloves, crushed
- 2 sprigs fresh oregano
- 1 bay leaf
- 1.5kg ripe tomatoes, core removed, more or less chopped
- 3/4 cup chopped well-ventilated light basil leaves
The instruction how to make Napoletana sauce
- Heat oil in a large, deep saucepan exceeding medium heat. go to onion. Cook, stirring, for 3 minutes or until onion has softened. accumulate garlic, oregano and bay leaf. Cook, stirring, for 1 minute or until fragrant.
- grow tomatoes. Bring to the boil. edit heat to low. Simmer, uncovered, stirring, for 40 minutes or until sauce has thickened
- mount up basil. Cook, stirring occasionally, for 5 minutes. Season next salt and pepper.
Nutritions of Napoletana sauce
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