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Frank's Famous Spaghetti Sauce

Frank's Famous Spaghetti Sauce

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Frank Buettner

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 6.8 g
  • 11%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 885 mg
  • 35%

Based on a 2,000 calorie diet

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

Jesse
101

Jesse

6/27/2005

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.

JIM LOGAN
67

JIM LOGAN

1/29/2004

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!

Loren
63

Loren

11/16/2009

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.

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