I've recently found myself eating out more lately and I want to change that. One of my goals for the summer is to cook at home more and while I'm at it master some classic dishes. One of them is Spaghetti sauce. When I was growing up my mother made spaghetti sometimes twice weekly, a bit overkill I know but could you blame her? Spaghetti is quick, easy and an instant crowd pleaser which also makes it one of my favorite dishes.
Below is Frank Sinatra's famous spaghetti sauce recipe which he likely stole from his own mother, Dolly who was said to know her way around an Italian Kitchen. I'll be giving this recipe a test drive tomorrow. Frank liked his best with garlic bread and Italian red wine. I think I will do the same.
Ingredients
2 tablespoons olive oil
1/4 onion, sliced into very thin crescent wedges
1 (1 lb) can tomato, 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
Directions
1. In a frying pan heat olive oil; add onion and the garlic. Saute until brown and remove the garlic.
2. Put the canned tomatoes and the liquid from the can in a blender and mix gently, less than a minute.
3. 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.
4. 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.
5. 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.
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