How To Make The Best Napoletana Sauce | Ep 524

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I am a full time, self trained executive chef dedicating my time in my 2 family restaurants in Sydney, Australia. I also carry a lot of experience and
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How To Make The Best Napoletana Sauce

1/2 brown onion, finely diced
3 crushed garlic cloves
1/2 handful fresh basil
3-4 tbsp olive oil
5 cans diced italian tomatoes (5*400g cans)
1 tsp salt
1/2 tsp black pepper
1 tsp dry oregano
2 heaped tbsp tomato paste
1 tbsp white sugar

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[DarlingsDomain]

Red wine is good with this to deglaze after carmalizing the onions

[janjordal]

Lovely
I like your cooking and make a lot of kebabs.
I don't make all of your recipes and often I combine them. Cooking is a creative process 👌

[jeffreyarnold]

chicken simmered in this is a great idea

[vilkoskorlich]

This marinara sauce originates from Naples and comes from the Italian word, marinaro, meaning sailor. John Mariani explains how the sauce was named in How Italian Food Conquered the World, “There was a simple one of garlic, oil, and tomatoes called marinara, supposedly because it was made quickly, as soon as the mariners’ wives spotted their husbands returning fishing boats in the distance.”

[DarlingsDomain]

YUM!!! you are speaking to me with this one! This is very similar to how I make my pasta sauce

[johnnycop]

Henry, very flash new intro. This recipe will added to the repertoire. Delicious.

[KitKat-wted]

I made this and it was quite tasty. Thanks ❤

[semma]

Add a teaspoon of sugar and a teaspoon of powder chicken stock, it becomes magnificent. 😉

[MimiCavelli]

Grew up in a famiglia napolitano I was taught to Never put oragano in a sauce to use with pasta. Oragano is for pizza. Happy coking everyone

[nickmullins]

If i added tomato paste to this, id do it before the tomatos are added to fry it off. Raw tomato paste can make the whole pot bitter.

[TheMillionDollarDropout]

Don't add the salt until the end. It cooks down, and then you'll get a more concentrated salt amount at the end... Just warning.

Sugar wasn't real Italian. San Marzano's should be sweet enough to not even need Sugar, plus, if you had CARMALIZED the Onions properly, that should've also incorporated some Sweetness. I've also seen an Italian man add a Carrot (Blended up, but Nonna's in Italy would just lightly sauté the bits of Carrot the way he did the Onion) to incorporate sweetness that way.

[AB-ouve]

Great!

My dad does this thing where he cooks the pasta in the sauce directly!

[DylanFoster]

Looks awesome mate, giving it a try tonight on a Parma :)

[jamesa]

Awesome sauce is what that's called!

[MakeKasprzak]

"I run 2 restaurants and I'm a DIY nerd" 🤜 🤛

[saharhadi-osseili]

Hi Henry. Great video as usual. I just want to ask you, what brand of knives do you use?

[HowToCook]

It was very delicious
I also have a channel about cooking
Thank you for knowing your view
Stay connected

[gianlucadellaquila]

Can I tell you a sad story?I am from Naples....and the "Napoletana" Sauce does not exist....it is not a criticism...I just want to inform the rest of the world about that✌

[goocherrific]

Ummm, no. This may be yummy but there are loads of mistakes in this. Never cook neapolitan sauce! Never blend neapolitan sauce! Traditional neapolitan sauce is a can of san marzano tomatoes hand crushed with 12g of salt. Olive oil is optional and basil is optional. If you're cooking and reducing and blending you're running the bright fresh taste of the tomatoes and making it more acidic and messing with the balance of the amazing san marzano tomatoes! You don't have to take my word for it Look at the avpn rules.