Neapolitan Sauce

Heat olive oil and butter in a large heavy-bottomed saucepan over medium heat. Add finely chopped onions, garlic, celery, and green bell pepper, sautéing until softened and translucent, about 5-7 minutes.

Add diced ham and sliced mushrooms to the pan, stirring to combine with the aromatics. Cook until the mushrooms release their moisture and begin to brown, approximately 5 minutes.

Pour in the Marsala wine and deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half, concentrating its flavor, about 3-4 minutes.

Add crushed tomatoes to the pan along with bay leaf, thyme, cloves, peppercorns, and black pepper, stirring thoroughly to incorporate all ingredients. Bring the sauce to a gentle boil.

Reduce the heat to low and add fresh basil and parsley, then season with salt to taste. Simmer the sauce uncovered, stirring occasionally, for 25-30 minutes until it thickens and the flavors meld together.

Remove and discard the bay leaf and any whole cloves or peppercorns from the sauce. Taste and adjust seasoning with additional salt and black pepper as needed.

Toss the finished Neapolitan sauce with your choice of freshly cooked pasta, ensuring each strand or piece is evenly coated. Serve immediately, garnished with fresh basil leaves and a drizzle of olive oil.