Frank Sinatra used his celebrity to launch a jarred sauce, which was said to be his Mom’s signature recipe. It was launched at a private party at Morton’s and available in select California grocery stores in the 80’s.
Frank also shared this recipe, along with his favorite METBALL Recipe , in the WFBL Cook Book Of The Stars.
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MRS. SINATRA 'S Reccipe
SPAGHETTI & MEATBALLS
The Mrs. refers to Frank's Mother DOLLY
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RECIPE
TOMATO SAUCE alla SINATRA
INGREDIENTS :
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1/2 of a cup of olive oil
1 medium onion finely diced
4 cloves of garlic minced
1-28-ounce can Italian style tomatoes
1-28-ounce can of tomato purée
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
Place botj cans of tomatoes with all the juices in a Electric Blender and puree. Set aside until later.
Place the Olive Oil in a to a medium size pot with the onions and cook on low heat for 6 minutes.
Add the garlic to pan and cook overr very low heat for 3 minutes more.
Add all the remaining ingredients to pot and cook over low heat for aboit 15 minutes. Stir the sauce with a wooden spoon as it is cooking.
Cook Spaghetti or whichever Pasta that you'd like to have with this sauce, according to directions on package.
Drain the pasta, then mix with some of the sauce. Serve grated cheese on the side for guests to sprinkle on the pasta as they like.
2 tablespoon freshly, coarsely grated Black Pepper
4 tablespoons Butter
2 1/4 cups grated Pecorino Romano Cheese
PREPARATION
Cook the spaghetti according to the directions for that brand, usually about 8 or 9 minutes.
Start the sauce when the spaghetti is not quite cooked, about 3 minutes before you would normally take it out of the water. In a already heated saute pan big enough to eventually hold your pasta, add the boiling pasta water, the butter and the pepper.
Pull the pasta out of the water and let it drain. Add the drained pasta to the pan and toss through the water mixture until the pasta absorbs almost all of the water.
Remove from the heat, and add the grated cheese to the pasta. Very quickly, stir the cheese into the pasta so that it becomes creamy.
If it starts to clump or becomes too dry, add a little more of the pasta water as you are stirring.
Place the pasta into the Parmesan cup and garnish with more grated cheese and freshly grated pepper, to taste.
