|Alternative names||Napoli sauce|
|Place of origin||Italy|
|Region or state||South Italy|
|Main ingredients||Tomatoes, garlic, onions, herbs|
|Cookbook: Neapolitan sauce Media: 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. Italians refer to Neapolitan sauce only in association with other recipes, for instance, 'spaghetti napolitana'.
Historically, the first Italian cookbook to include a tomato based sauce, Lo Scalco alla Moderna (The Modern Steward), was written by Italian chef Antonio Latini and was published in two volumes in 1692 and 1694. Latini served as the Steward of the First Minister to the Spanish Viceroy of Naples.
- La passata di pomodoro fatta in casa
- 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
|Wikibooks Cookbook has a recipe/module on|