Pasta Napolitana is a classic Italian dish of ground beef, sausage, bacon, and tomato sauce layered over spaghetti. It is believed to have originated in Naples, Italy, and is a favorite among Italian cuisine lovers. The dish is flavorful and hearty, making it an excellent meal for any time of the year. It’s also perfect for entertaining guests as it can easily be doubled or tripled to feed a crowd.
This article will show you how to make your delicious version of Pasta Napolitana. Read on to find out what you’ll need and how to make it!
What does Pasta Napolitana taste like?
Pasta Napolitana has a delicious combination of flavors for a delicious dish. The ground beef, sausage, bacon, and tomato sauce come together in the perfect harmony of flavor and texture.
The tomato sauce from the marinara gives the dish a slight acidity balanced by the sweetness of the sugar, pepperoni, and onion. The herbs provide complexity to the flavors and make them extra special. All this is topped with bacon for an added crunchy topping.
How did I first get introduced to the Pasta Napolitana?
I was first introduced to Pasta Napolitana at an Italian restaurant in my hometown. It had all the flavors that make it unique, and I was hooked after one bite! Since then, I’ve made this dish for family dinners and special occasions – everyone loves it!
How to make Pasta Napolitana?
Making Pasta Napolitana is easy! Just follow the instructions and use the following ingredients properly.
Ingredients
- 1 large onion, chopped
- 1 tablespoon olive oil
- 8 bacon strips
- 1 pound ground beef
- 1 pound bulk Italian sausage
- 1/3 cup pepperoni, chopped
- One tablespoon sugar
- Hot cooked spaghetti
- Grated Parmesan cheese
- 1 tablespoon garlic powder
- 1 teaspoon dried rosemary, crushed
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 teaspoons dried parsley flakes
- 1 teaspoon dried marjoram
- 1 teaspoon rubbed sage
- 1 teaspoon seasoned salt
- 1 teaspoon pepper
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon Worcestershire sauce
- 1 can (8 ounces) of mushroom stems and pieces
- 1 jar (24 ounces) of marinara sauce
- 1 can (14-1/2 ounces) chicken broth
- 1 can (6 ounces) tomato paste
- 1/2 cup dry red wine
Step-by-step instructions
Step 1
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving one tablespoon of drippings. Set bacon aside for later use.
Step 2
In the same skillet, cook beef and sausage over medium heat for 8-10 minutes or until no longer pink, breaking into crumbles; drain if necessary and set aside.
Step 3
Heat oil in the same skillet; add onion and sauté until tender, about 5 minutes. Stir in tomato paste; cook and stir for 1 minute more. Add remaining ingredients except for spaghetti and Parmesan cheese; mix well. Bring to a boil over medium-high heat; reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
Step 4
During the last 10 minutes of cooking, cook spaghetti according to package directions.
Step 5
To serve, place cooked spaghetti onto individual plates; top with sauce and sprinkle with bacon and Parmesan cheese.
Tips
• For a smooth texture, puree the sauce in a food processor or blender before serving.
• If you like heat, add crushed red pepper flakes to suit your taste.
• Ground turkey or chicken can be substituted for beef and sausage if desired.
Pasta Napolitana Recipe
Ingredients
- 1/4 cup dry red wine enriching the sauce with a subtle fruity and complex taste, adding depth and sophistication to the dish
- 1/2 pound ground beef imparting a robust and meaty element to the Bolognese sauce, adding texture and heartiness
- 1/2 large onion chopped, contributing a mild and sweet flavor to the Bolognese sauce, adding depth and complexity to the dish
- 1/2 jar 12 ounces marinara sauce, providing a robust and tangy base for the Bolognese, adding depth, acidity, and a velvety texture to the sauce
- 1/2 can 7-1/4 ounces chicken broth, adding a savory and umami quality to the Bolognese sauce, enhancing the overall depth of flavor
- 1/2 can 4 ounces mushroom stems and pieces, adding an earthy and meaty flavor to the Bolognese sauce, enhancing its richness and texture
- 4 bacon strips adding a smoky and savory note to the dish, providing richness and depth of flavor
- 1/6 tablespoons pepperoni chopped, offering a spicy and savory kick to the sauce, infusing it with a bold and zesty flavor
- 1/2 tablespoon sugar balancing the acidity of the tomatoes and enhancing the overall sweetness of the sauce, creating a harmonious and well-rounded taste
- 1/2 pound bulk Italian sausage offering a blend of herbs and spices, infusing the sauce with an authentic Italian flavor profile, enhancing the overall taste experience
- 1/2 can 3 ounces tomato paste, intensifying the tomato flavor and adding a concentrated richness to the sauce, enhancing its thickness and consistency
- 1/4 to 1/2 teaspoon crushed red pepper flakes offering a fiery kick and a spicy note to the Bolognese sauce, adding a touch of heat and complexity
- 1/2 tablespoon garlic powder infusing the Bolognese sauce with a robust and aromatic garlic flavor, adding depth and complexity
- 1/2 tablespoon dried oregano providing a fragrant and herbaceous note to the sauce, enhancing the overall Italian flavor profile
- 1/2 tablespoon dried basil offering a fresh and slightly peppery taste, enhancing the herbal complexity of the Bolognese sauce
- 1/2 tablespoon olive oil providing a smooth and silky texture to the sauce, enhancing the richness and adding a touch of fruitiness
- 1 teaspoon dried parsley flakes adding a mild and grassy flavor to the sauce, brightening the overall taste profile
- Grated Parmesan cheese garnishing the spaghetti Bolognese, adding a nutty and savory touch, enhancing the overall taste and presentation of the dish
- 1/2 teaspoon dried marjoram adding a subtle and floral flavor to the sauce, enhancing the overall herbal notes
- Hot cooked spaghetti serving as the base for the Bolognese sauce, offering a satisfying and hearty foundation to the dish
- 1/2 teaspoon rubbed sage providing a warm and earthy taste to the Bolognese sauce, adding depth and richness
- 1/2 teaspoon seasoned salt enhancing the overall flavor and adding a balanced blend of spices to the Bolognese sauce
- 1/2 teaspoon pepper adding a mild and peppery heat to the sauce, enhancing its overall savory and aromatic qualities
- 1/2 teaspoon dried rosemary crushed, contributing a fragrant and pine-like essence to the Bolognese sauce, adding depth and complexity
- 1/2 teaspoon Worcestershire sauce providing a tangy and umami taste to the Bolognese sauce, enhancing its overall depth of flavor
Instructions
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving one tablespoon of drippings. Set bacon aside for later use.
- In the same skillet, cook beef and sausage over medium heat for 8-10 minutes or until no longer pink, breaking into crumbles; drain if necessary and set aside.
- Heat oil in the same skillet; add onion and sauté until tender, about 5 minutes. Stir in tomato paste; cook and stir for 1 minute more. Add remaining ingredients except for spaghetti and Parmesan cheese; mix well. Bring to a boil over medium-high heat; reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
- During the last 10 minutes of cooking, cook spaghetti according to package directions.
- To serve, place cooked spaghetti onto individual plates; top with sauce and sprinkle with bacon and Parmesan cheese.
Notes
- For a smooth texture, puree the sauce in a food processor or blender before serving.
- If you like heat, add crushed red pepper flakes to suit your taste.
- Ground turkey or chicken can be substituted for beef and sausage if desired.
Nutrition Information
1 serving: 427 calories, 28g fat (9g saturated fat), 82mg cholesterol, 1591mg sodium, 19g carbohydrate (10g sugars, 4g fiber), 24g protein.
What to serve with Past a Napolitana?
You can serve Pasta Napolitana with a side salad and some garlic bread. You can also serve it with a vegetable such as roasted broccoli or sautéed zucchini.
How to store leftover Pasta Napolitana?
Leftover pasta napolitana should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and heat on high for 1-2 minutes or until hot.
Can pregnant women eat this?
If all ingredients are cooked thoroughly, and no raw eggs or uncooked meats are included, pregnant women can enjoy this dish.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the sauce 24 hours in advance and store it in the refrigerator. Reheat on the stovetop before serving.
Can I use a different type of meat?
Yes, ground turkey or chicken can be substituted for beef and sausage.
Is this dish gluten-free?
No, the pasta and Worcestershire sauce are not gluten-free.
What kind of ground beef should I use for this recipe?
Any type of ground beef can be used, but it is best to use the leanest version you can find.
Wrapping Up
Pasta Napolitana is a classic Italian dish that will please any crowd! It’s easy to make with simple ingredients and can easily be made. Thanks for reading this guide on how to make Pasta Napolitana! We hope you found it helpful.
Please share this with your friends and family so they can enjoy this delicious dish too. Enjoy and happy cooking! Share your results with us in the comments section below.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more