In Naples, Neapolitan sauce is simply referred to as salsa, which literally translates to 'sauce'.

Basil, bay leaf, thyme, oregano, peppercorns, cloves, olives, and mushrooms may be included depending on taste preferences.

[1] Outside Italy, the basic sauce is vegetarian, although meat such as minced beef or sausage can be added.

Historically, the first Italian cookbook to include a tomato based sauce,[2] Lo Scalco alla Moderna (The Modern Steward), was written by Italian chef Antonio Latini and was published in two volumes in 1692 and 1694.

Latini served as the Steward of the First Minister to the Spanish Viceroy of Naples.