Neapolitan Sauce
This beef builds cooked ham, finely diced and marsala wine into a proper meal you can have ready in about 65 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for oven and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Melt the butter in a heavy saucepan over medium heat and gently sweat the diced onion for 6 to 8 minutes until soft and translucent but not coloured.
- Add the diced ham and cook for another 3 minutes to release its flavour, then sprinkle in the flour and stir for a minute to form a light roux.
- Pour in the marsala wine, stirring to lift any sediment from the base, and let it bubble and reduce by half to cook off the raw alcohol.
- Pour in the veal stock and add the thyme, bay leaf, and peppercorns, then bring the sauce to a gentle simmer.
- Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the sauce has reduced and thickened enough to lightly coat the back of a spoon.
- Strain the sauce through a fine sieve, pressing the solids to extract maximum flavour, then return it to the pan and season to taste with salt.
- Keep the finished Neapolitan sauce warm and serve it spooned over veal escalopes, pasta, or roasted meats.
You'll use: Oven · Saucepan · Pan
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Neapolitan Sauce take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Neapolitan Sauce is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Vegetarian Neapolitan sauce15.JPG by Xufanc, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.