The perfect Marinara sauce was one of Sinatra’s culinary passions. Frank published the recipe for his mother’s Natalie Della Garaventa aka Dolly Sinatra, tomato sauce in a cookbook and even launched his own line of jar sauce in the late 1980s.
Combine lean ground beef, ground pork, breadcrumbs, grated Italian cheese, minced garlic, parsley, eggs, if desired, season with kosher salt and freshly ground black pepper. Form into balls, and brown in olive oil till done. Reserve till needed.
In a frying pan, add the olive oil, the onion, and the four cloves garlic. Stir often over medium heat until onion is golden. Remove garlic cloves and discard.
Drain the Italian-style canned tomatoes, saving 1/4 of a cup of the liquid. Place the liquid from the canned Italian-style and tomato purée in the blender for about 6 seconds.
Add the drained tomatoes and blended tomato purée in the saucepot; cook for about 10 minutes on medium heat.
Season the Marinara sauce with fresh parsley, dried thyme, and kosher salt, and black pepper stir the sauce well; simmer for about 20 minutes, stirring sauce a few times.
Cook 1 pound of pasta according to the package directions for al dente style pasta, drain pasta once was done, rinse if desired and re-drain.
Pour spaghetti on the heated platter, cover with the sauce.
Sprinkle with 2 Tablespoons chopped parsley and grated Parmesan cheese.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog