Noodles Napoli

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Noodles Napoli to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Noodles Napoli, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound lean ground beef
• 1/2 pound Italian sausage
• 1 onion, chopped
• 1 clove crushed garlic
• 1 (8 ounce) package wide egg
• noodles
• 1 (4 ounce) jar diced pimento
• peppers, drained
• 1 (16 ounce) can crushed
• tomatoes
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 1 cup shredded Cheddar cheese

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Mix beef and sausage into 1 or 2 flat patties

Step 2: Technique & Execution

In a large skillet over medium to medium-high heat, salt patties and brown well on each side

Step 3: Technique & Execution

Remove meat and set aside

Step 4: Technique & Execution

Saute onion and garlic in the drippings

Step 5: Technique & Execution

Remove with a slotted spoon and add to the platter with the meat

Step 6: Technique & Execution

In the drippings, carefully brown a single layer of the raw noodles until golden, remove and do another layer until all are done