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Simple Homemade Napoletana Sauce by Meg from This Mess is Ours

Thanks to: Meg van der Kruik

Meg Beard and BonnetPractically everyone is “on-the-go” nowadays, leaving less and less time to piece together delicious, healthy and filling meals. Meg from This Mess is Ours goes way beyond dumping bland, store-bought sauce onto a pile of pasta with her sensational Homemade Napoletana sauce recipe.

Combine with your favorite pasta and add-ons, and let the flavor come to life!

(Serves: 4)

  • 1 (28-ounce) can diced tomatoes
  • 1 small red onion, halved and peeled
  • 5 tablespoons unsalted butter or vegan butter
  • 2 cloves garlic, peeled and slightly crushed
  • 3 teaspoons Massel All Purpose Bouillon & Seasoning Granules, Beef flavor
  • 2 tablespoons Massel Concentrated Liquid Stock, Beef flavor
  • To serve: Cooked gluten-free pasta, torn fresh basil leaves, freshly cracked black pepper
  1. In a large sauce pan, combine the tomatoes, onion halves, butter, garlic, Massel All Purpose Bouillon & Seasoning Granules, and Massel Concentrated Liquid Stock. Cover and turn heat to medium-high and set a timer for 10 minutes.
  2. Carefully remove the lid, stir the sauce and turn the heat down to medium. Cover and set the timer again for 10 more minutes.
  3. Carefully remove the lid, stir the sauce, cover and cook for 10 more minutes.
  4. Discard the onion from the sauce then use an immersion blender to purée the pasta sauce until no chunks remain.
  5. Serve over gluten-free pasta with basil leaves and black pepper. If not using immediately, allow to cool completely and store in the refrigerator for up to 3 days or freeze for up to 3 months.
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