Pasta Sauces

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. 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’.

In Italian cuisine, ragù is a meat-based sauce that is commonly served with pasta. Ragu was created by Alberto Alvisi in the 18th century. The Italian gastronomic society, l’Accademia Italiana della Cucina, documented several ragù recipes.

The recipes’ common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical are ragù alla bolognese (Bolognese sauce). Other types are ragù alla napoletana (Neapolitan ragù), and ragù alla Barese (sometimes made with horse meat).