Frank's Famous Spaghetti Sauce

Frank's Famous Spaghetti Sauce

115 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Frank Buettner
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 to 12 servings

ADVERTISEMENT

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.

Share It

Reviews (115)

Rate This Recipe
Jesse
99

Jesse

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

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
58

Loren

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.

More Reviews

Similar Recipes

Mom's Best Spaghetti Sauce
(89)

Mom's Best Spaghetti Sauce

Not Red Spaghetti Sauce
(59)

Not Red Spaghetti Sauce

Grandma Maggio's Spaghetti Sauce
(35)

Grandma Maggio's Spaghetti Sauce

Mom's Sweet Spaghetti Sauce
(28)

Mom's Sweet Spaghetti Sauce

Basic Sauce for Pasta
(24)

Basic Sauce for Pasta

Lots O'Veggies Sausage Spaghetti Sauce
(20)

Lots O'Veggies Sausage Spaghetti Sauce

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Grandma Maggio's Spaghetti Sauce

>

next recipe:

Mom's Best Spaghetti Sauce