Neapolitan Sauceitalian, pasta, sauces 2 onions; sliced thin 1/2 cup olive oil 1 1/2 cup tomato puree 4 chili, hot peppers 1/4 teaspoon pepper 12 green olives; stuffed and 2 cl garlic; mashed 2 1/2 cup tomato juice 1 can italian tomato paste 1 teaspoon salt 1 teaspoon sugar DIRECTIONS: Brown onions and garlic in oil. Add meat and brown slowly. Heat tomato juice, puree and paste in a deep kettle; add meat mixture, chili peppers; salt, pepper and sugar. Simmer 2-1/2 to 3 hours, until thick. Remove chili peppers and add olives. Simmer 10 minute longer. Serve with spaghetti, topped with grated Parmesan cheese. Makes sauce for 1 pound spaghetti. |
