FRANK SINATRA’S ITALIAN TOMATO SAUCE
* 1-28-ounce can Italian style tomatoes
* 1-28-ounce can of tomato purée
* 1/2 of a cup of olive oil
* 1 medium onion finely diced
* 4 cloves of garlic minced
* 2 tablespoons of fresh parsley chopped
* 2 teaspoons of dried thyme
* kosher salt
* black pepper
* 1 pound of dried pasta
* Extra chopped parsley for serving
* red pepper flakes for serving, optional
* Italian grated cheese blend, optional
INSTRUCTIONS
1. In a frying pan, add the olive oil, the onion, and the four cloves garlic. Stir often over medium heat until onion is golden. Remove garlic cloves and discard.
2. Drain the Italian-style canned tomatoes, saving 1/4 of a cup of the liquid. Place the liquid from the canned Italian-style and tomato purée in the blender for about 6 seconds.
3. Add the drained tomatoes and blended tomato purée in the a sauce pot; cook for about 10 minutes on medium heat.
4. 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.
5. 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.
6. Pour spaghetti on the heated platter, cover with the sauce.
7. Sprinkle with 2 Tablespoons chopped parsley and grated parmesan cheese.
FRANK SINATRA’S MEATBALL RECIPE
* 1/2 pound of ground beef
* 1/2 of a pound ground pork
* 1 cup of Italian bread crumbs
* 1/2 of a cup parmesan/ romano Italian cheese blend
* 1 teaspoon of chopped parsley
* 1 clove of garlic minced
* kosher salt to own taste
* freshly ground pepper to own taste
DIRECTIONS
1. Combine, ground beef, ground pork, Italian bread crumbs, parmesan/romano Italian cheese blend, chopped parsley, minced garlic, kosher salt and freshly ground pepper.
2. Form meat mixture into balls about the size of a golf ball.
3. Brown the meatballs in olive oil and reserve til sauce is made.
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