Frank's Famous Spaghetti Sauce Recipe - Allrecipes.com
Frank's Famous Spaghetti Sauce Recipe
  • READY IN 45 mins

Frank's Famous Spaghetti Sauce

Recipe by  

"Years of experimenting with many recipes has yielded this recipe that is thick and meaty, yet easy and quick to prepare."

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Ingredients Edit and Save

Original recipe makes 8 to 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. In a large skillet over medium heat, saute onions, green bell pepper and garlic in olive oil until onions are translucent and the peppers are tender. Add the mushrooms, ground turkey, basil, oregano and ground black pepper; fry stirring frequently until the turkey is done.
  2. Add the can of stewed tomatoes with liquid and reduce heat; simmering until the tomatoes are soft and begin to fall apart. Add the tomato sauce and stir; add tomato paste to thicken. Simmer on very low heat for about 15 minutes. Serve over you favorite pasta.
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2004

Frank is on the right track, a "gastric" of equall parts of balsamic vinegar and sugar to the ratio of 1 teaspn. per cup of sauce will cut the acidity of the tomatoes involved, and decrease cooking time. Yum!

 
Most Helpful Critical Review
Jun 27, 2005

With the good reviews, I had to try this recipe for myself. I was disappointed by the bland taste of this. A pinch of oregano and basil is not enough to flavor all the tomatoes, paste, and sauce. Like others I upped the oregano and basil. I added fresh ground pepper, salt, a bay leaf, and fresh basil. This also has a strong tomato paste taste. Maybe half the can would do. I finally had to add some beef stock to this to get the thumbs up from everybody.

 
Nov 16, 2009

As is not close to a 5 star. make a few changes and it could well be a five star recipe. Something I learned from the Italian wife of my brother, while sauting the onions and peppers, added the tomatoe paste and cook it till it starts to gets dark. This will add a great deal of charater and flavor to the finished sauce. I also used only freash herbs. I add the basil and oregano during the last 15 to 20 minutes of cooking because the herbs will have their flavor cooked out if left too long; this way the herbs will still have that bright fresh zing to them.

 
Apr 20, 2006

Very yummy! I use a lot more of the oregano and basil than just a pinch. Also used some crushed red pepper and ground beef instead of turkey. All in all, very good recipe that's fairly easy to make. I make this sauce frequently to use with a variety of pastas for the whole family.

 
Feb 11, 2006

This was an excellent sauce. I ate so much bread last night when I made this because I just kept loading it up with this sauce. It is really quick to make too which is nice when you don't have the time to do a long simmering sauce. My whole family loved this so it is a definate keeper!

 
Feb 20, 2006

All-in-all, a great recipe. I, like the most others, added much more than the "dash" of spices that the recipe called for. I used a can of just regular stewed tomatoes...next time I will use one with no added salt...I ended up having to water down the sauce to relieve some the saltiness and then thicken it up with some no-salt tomato paste. I also added about 1/2 cup of red wine (I had a bottle of cabernet open). Thanks for sharing. Tasty...I'll make this recipe again.

 
Sep 21, 2006

This recipe was sent to my e-mail at the perfect time. I had just picked gobs of fresh tomatoes, onions & basil from a local farm & was looking for a new spaghetti sauce recipe. The ones I have tried in the past have been too "tomatoey" according to dh. This one is a keeper, even the little spaghetti lovers in our family liked it. I did make the following revisions: More oregano, basil (fresh) & garlic. Fresh tomatoes, no sauce, 1 can paste and balsamic vinegar and brown sugar as suggested by reviewer J. Logan. We felt this gave the sauce a really unique, tasty flavor. I will be bottling this recipe (minus the meat)in the next couple of days. Thanks Frank!

 
Nov 27, 2007

This came out great! I omitted the mushrooms (kids don't like them) and ground turkey (because I made meatballs). I doubled the ingredients except gr. pepper, and also added extra oregano and basil. I added 3 bay leaves and 1/4 cup of sugar (helps reduce the acidity of the tomato sauce). Let sit on low heat for quite awhile. Then I added a little water toward the end. AWESOME!

 

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Nutrition

  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 15.6 g
  • 5%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 6.8 g
  • 11%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 13.3 g
  • 27%
  • Sodium
  • 885 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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