Originally Posted by
LapLap
MrLapLap was never overly keen on Napolitan but I won him over. The secret was my “hidden ingredient”. Marmite. Very few people know this (I might be the only one who cooks Napolitan with Marmite) but Marmite perfects Spaghetti Napolitan. Add a half teaspoon or so with some butter after sautéing the vegetables and wiener slices. I know I’m right about this and won’t take dissent, not from anybody who hasn’t tried it themselves, anyway.
I haven't tried it, but not surprised that it works. Marmite in cooking would essentially be MSG paste with other savory flavor. I like adding Maggi to my curries, which has a similar umami hit.