Best Franks Spaghetti Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRANK SINATRA'S TOMATO SPAGHETTI SAUCE



Frank Sinatra's Tomato Spaghetti Sauce image

From Another Taste of Palm Springs. Frank says that this goes well with hot French bread and Italian red wine.

Provided by Oolala

Categories     Spaghetti

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1/4 onion, sliced into very thin crescent wedges
1 (1 lb) can tomatoes, peeled
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon basil
1 pinch oregano
parsley
4 garlic cloves
1 lb spaghetti
parmesan cheese, grated, can use Romano

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.

Nutrition Facts : Calories 340.7, Fat 5.8, SaturatedFat 0.9, Sodium 202, Carbohydrate 61, Fiber 3.5, Sugar 3.5, Protein 10.8

FRANK'S ITALIAN SAUCE (SPAGHETTI SAUCE)



Frank's Italian Sauce (Spaghetti Sauce) image

Provided by Food Network

Time 3h20m

Yield 16 servings

Number Of Ingredients 17

2 pounds ground beef
4 eggs
1 1/2 cups plain bread crumbs
3/4 cups grated Pecorino Romano cheese
2 garlic cloves, chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon chopped fresh parsley leaves
1/4 cup olive oil
1 medium onion, chopped
1 garlic clove, chopped
1 (6-ounce) can tomato paste
2 (28-ounce) cans ground tomatoes
3/4 (28-ounce) can water (from empty ground tomato can), or 21 ounces water
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chopped fresh parsley leaves

Steps:

  • For the meatballs: Combine all ingredients except the olive oil in a large bowl. Mix well. Form about 16 meatballs and place on a platter. Heat the olive oil in a large skillet and fry meatballs over medium heat until browned. Repeat until all meatballs are browned. Place meatballs on new clean platter. Do not discard the oil.
  • For the Gravy: In the skillet, heat the reserved oil, add the onion and garlic and saute for approximately 2 minutes. Add the tomato paste and cook on medium heat for 3 minutes, stirring constantly. Fill the empty tomato paste can full of water, add to the skillet, and cook for 1 minute, stirring. Remove from heat and set aside.
  • In an 8-quart saucepan, add the ground tomatoes and cook on medium heat for 5 minutes. Fill the empty ground tomato can 3/4 full of water and add to the saucepan, along with the tomato paste mixture from the skillet and the reserved browned meatballs. Mix thoroughly but carefully with a wooden spoon so as to not break the meatballs. Add the salt, ground pepper, and parsley and cook on medium heat for 15 minutes, then cover and cook on low heat for 2 1/2 hours, stirring every 15 minutes to prevent sticking and burning on bottom of pan. Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine.

FRANK'S SPAGHETTI



Frank's Spaghetti image

Make and share this Frank's Spaghetti recipe from Food.com.

Provided by naipaula.kerr

Categories     Spaghetti

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 chopped onion
2 tablespoons olive oil
1 tablespoon garlic
1/2 tablespoon basil
4 ounces sliced mushrooms
3 (8 ounce) cans tomato sauce
1 (4 ounce) can tomato paste
1/2 tablespoon oregano
1 -2 tablespoon sugar
1/2 tablespoon garlic salt
1 tablespoon parmesan cheese
18 meatballs
6 ounces spaghetti noodles

Steps:

  • Cook noodles as per package instructions.
  • Saute onion and garlic in olive oil.
  • Add basil and mushrooms and saute a little longer.
  • Add tomato sauce and paste.
  • Add spices over top of sauce.
  • Simmer about 30 minutes until taste are well blended.

Nutrition Facts : Calories 219.8, Fat 5.6, SaturatedFat 0.9, Cholesterol 0.7, Sodium 765.1, Carbohydrate 37.5, Fiber 3.9, Sugar 10.5, Protein 7.1

Related Topics