Recipe by Frank Buettner
"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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green bell pepper, chopped
fresh mushrooms, sliced
ground black pepper to taste
1 (14.5 ounce) can
2 (15 ounce) cans
1 (6 ounce) can
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!
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.
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.
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.
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!
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Frank's Famous Spaghetti Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 62
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