Frank Sinatras Tomato Spaghetti Sauce Recipes

FRANK SINATRA'S ITALIAN TOMATO SAUCE AND MEATBALLS

Steps:

• Combine lean ground beef, ground pork, breadcrumbs, grated Italian cheese, minced garlic, parsley, eggs, if desired, season with kosher salt and freshly ground black pepper. Form into balls, and brown in olive oil till done. Reserve till needed.
• In a frying pan, add the olive oil, the onion, and the four cloves of garlic. Stir often over medium heat until onion is golden. Remove garlic cloves and discard.
• Drain the Italian-style canned tomatoes, saving ¼ of a cup of the liquid. Place the liquid from the canned Italian-style and tomato purée in the blender for about 6 seconds.
• Add the drained tomatoes and blended tomato purée in the saucepot; cook for about 10 minutes on medium heat. Do not sub with tomato paste
• Season the Marinara sauce with fresh parsley, dried thyme, and kosher salt, and black pepper stir the sauce well; simmer for about 20 minutes, stirring sauce a few times.
• Cook 1 pound of pasta according to the package directions for al dente style pasta, drain pasta once was done, rinse if desired, and re-drain.
• Pour spaghetti on the heated platter, cover with the sauce.
• Sprinkle with two Tablespoons chopped parsley and grated Parmesan cheese.

DOLLY SINATRA'S MARINARA SAUCE

Steps:

• Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until the oil is fragrant and is seasoned, about 2 minutes. Stir in the tomatoes, and purée. Heat to simmering, and cook on low heat until the sauce thickens, about 20 minutes.
• Add the oregano, basil and Italian seasoning, and mix well. Season with salt and pepper. Cook on low heat for another 15 minutes or so as it thickens.

FRANK SINATRA'S TOMATO SPAGHETTI SAUCE

Steps:

• In a frying pan heat olive oil; add onion and the garlic. Saute until brown and remove the garlic.
• Put the canned tomatoes and the liquid from the can in a blender and mix gently, less than a minute.
• Slowly pour the tomatoes into the frying pan. Be very careful because the liquid on the oil has a tendency to explode. Let this simmer for about 15 minutes. Add the seasoning, stirring well.
• In the meantime, put 3 tablespoons of salt into a 4 quart pot of water and bring to a boil. When the sauce is almost ready, put the spaghetti into the boiling water. Stir occasionally and when the spaghetti is almost done, pour in a colander and immediately transfer to a heated platter.
• Pour the sauce over the the pasta and mix a little with 2 forks. Sprinkle with some chopped parsley and serve. Sprinkle with cheese,if desired, on top.

FRANK SINATRA'S FAVORITE SPAGHETTI

Steps:

• In a sauté pan over medium heat, add the 3 Tbsp. olive oil, the slivered onion, and the four cloves garlic. Stir frequently until onion is golden, but not browned. Remove garlic cloves and discard. Strain canned tomatoes, saving ¼ cup liquid. Place liquid and tomatoes in blender (or use an immersion blender) and pulse for scant four seconds. Slowly pour pulsed tomatoes into the frying pan, stirring constantly, being sure the oil isn't too hot, or it will splatter. Add salt, pepper, basil and oregano. Mix well. Simmer for 20 minutes, stirring sauce a few times. While sauce simmers, heat large pot of water over medium-high heat; add 2 Tbsp. salt. When water comes to a boil, add spaghetti and stir. Test a noodle for doneness and when spaghetti is al dente, remove to a colander to drain. Return noodles to pot. Add ½ stick butter. Mix well. Pour buttered spaghetti onto heated platter, cover with sauce. Sprinkle with 2 Tbsp. chopped parsley and finely grated parmesan. Serve piping hot.