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|Tomatoes, garlic, onions, herbs|
|Cookbook:Neapolitan sauce Neapolitan sauce|
Neapolitan sauce or Napoli sauce is the collective name given (outside Italy) to various basic tomato-based sauces derived from Italian cuisine, often served over pasta and then sprinkled with grated Parmesan cheese.
In Naples, Neapolitan sauce is simply referred to as la salsa, which literally translates to the sauce. Basil, bay leaf, thyme, oregano, peppercorns, cloves, and mushrooms may be included depending on taste preferences. Some variants include carrots and celery.  Though the basic sauce is vegetarian, sometimes meat such as ground beef or sausage can be added. Italians refer to Neapolitan sauce only in association with other recipes, for instance, spaghetti napolitana.
The sauce is a mainstay of Southern Italy as meat was traditionally scarce, with Bolognese sauce being attributed to Northern Italy. This sauce is also widely used in Italian-American cuisine, which has diverged from its Old World origins.
Historically, the first Italian cookbook to include a tomato based sauce, Lo Scalo alla Moderna (The Modern Steward), was written by Italian chef Antonio Latini and was published in two volumes in 1696 and 1697. Latini served as the Steward of the First Minister to the Spanish Viceroy of Naples.
- La passata di pomodoro fatta in casa
- Spaghetti Napolitana | Thermominx
- Elizabeth David, Italian Food (1954, 1999), p 319, and John Dickie, Delizia! The Epic History of the Italians and Their Food, 2008, p. 162.
- Alan Davidson, "Europeans' Wary Encounter with Tomatoes, Potatoes, and Other New World Foods" in Chilies to Chocolate: Food the Americas Gave the World, (University of Arizona Press) 1992.
- Origins of Italian tomato sauce Foodtimeline.org. Retrieved 23 April 2011
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