Serves: 6
Prep. Time: 10 minutes
Cooking Time: 55 minutes
Ingredients:
Napolitana Sauce:
• 2 x 410 g tins tomatoes, chopped
• 30 ml olive oil
• 1 small onion, roughly chopped
• 1 carrot, peeled and quartered
• 1 celery stick, quartered
• Bunch basil leaves (small)
• Salt and freshly ground black pepper
Inclusions:
• Eskort Mini Ham, chopped
• Eskort Chopped Ham, chopped
• Eskort Diced Bacon, cooked
• Eskort Russians, cooked and sliced
• Eskort Viennas, sliced
• Eskort French Polony, chopped
Method:
Napolitana Sauce:
- Add oil to a large pan and cook the onion for 2 – 3 minutes until soft.
- Add all the ingredients except the salt.
- Cover and bring to the boil, simmer for 30 minutes.
- Remove the lid and simmer for about 20 minutes.
- Remove, cool slightly and liquidise.
- Season and reheat when ready to serve.
Let the party begin:
- Pour each guest a mug or small pot of Napolitana sauce.
- Ask them to add a mix of inclusions and serve over a bowl of cooked, drained, steamed pasta.
Hints: Napolitana sauce freezes well so make it in advance.
For larger numbers, cook pasta according to instructions, drain and rinse in cold water.
Set aside and reheat pasta by pouring over boiling water when ready to serve.
Added Flavour Ideas:
Sliced and cooked mushrooms, roasted peppers, roasted courgettes, chopped and cooked onion, baby spinach.
Brie, mozzarella or parmesan cheese.
Chopped fresh herbs, basil, sage or parsley.
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