FRANK SINATRA Born in Hoboken, Frank was an only son. His mother came to this country from Genoa and father from Sicily. As a lad, Frank had always been crazy about music, but his parents failed to share his enthusiasm of making a career of it. His first singing spot was with Harry James, then Tommy Dorsey. The turning point in Frank Sinatra’s career came in January, 1943, when he signed for a series of personal appearances at New York’s Paramount Theater. Then and there, he became “The Voice.” Sinatra’s slight build is kept in hard trim by his prowess at boxing, golf and bowling.
MRS. FRANK SINATRA’S RECIPE FOR SPAGHETTI AND MEAT BALLS
MEAT BALLS –
1 lb. chopped meat, 1/2 pork, 1/2 beef
1 clove garlic (chopped fine)
1/2 cup grated Italian cheese
1 cup bread crumbs
1 teaspoon finely chopped parsley
Salt and pepper to taste
(Mix all well, form into balls, brown in oil and put aside until sauce is made.)
SAUCE
1 large can Italian style tomatoes
1 can tomato puree
1 small onion
1 clove garlic
1 teaspoon ground parsley
1/2 cup olive oil
Thyme
Salt
Black pepper
DIRECTIONS
Brown chopped up onion and garlic in oil in which you brown meat balls. Strain tomatoes, add puree to the juice. Add the oil in which you have browned onion and garlic, but remove all sauteed ingredients. Season with salt, pepper, thyme and parsley. Cook the sauce (covered) for 1 hour, with meatballs added, over a slow fire.
Boil spaghetti in water, salted to taste. Remove spaghetti, drain. Serve it on a platter over which you have poured sauce and meat balls. Add layer of cheese, and add full covering of sauce, add another layer of cheese and another layer of sauce. Serve piping hot.
Sinatra Sauce 