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Napoli Sauce



  • 1.

    Heat a heavy based pot, add olive oil then fry onion, carrot, celery, garlic and basil until softened, pour over the red wine and reduce by half.

  • 2.

    Pour in the tomatoes and water, add the salt and pepper, soy sauce and balsamic. Bring to a vigorous boil then turn down to a simmer for one hour.

  • 3.

    Once your sauce has reduced by about a third, blend until smooth.

  • 4.

    Serve over pasta, use as a pizza sauce, you can even turn it into a soup.


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Andrew Graham

Shiraz, Chardonnay and Sparkling Rose are the best wines to pair with Napoli Sauce.


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