The Sinatra Cookbook – Sinatra Sauce by Bellino

SINATRA SAUCE

The COOKBOOK

The SINATRA COOKBOOK – “SINATRA SAUCE” is a cookbook by author Daniel Bellino-Zwicke. The book is about Frank Sinatra, his favorite Italian food (dishes & recipes), and the restaurants that he ate at.

“SINATRA SAUCE” also refers to a simple Tomato Sauce, made by Frank Sinatra.

The COOKBOOK

The cookbook is titled Sinatra Sauce: Music Meatballs & Merriment by Daniel Bellino Zwicke. It features Italian-American recipes inspired by Frank Sinatra’s favorite foods, including his mother Dolly Sinatra’s tomato sauce recipe, spaghetti and meatballs, and eggplant parmigiana. The book captures the essence of Sinatra’s love for good food and entertaining.

The RECIPE

The actual “Sinatra Sauce” is a simple marinara that is meant to coat pasta lightly. The key ingredients typically include:

Imported Italian extra-virgin olive oil

Garlic (frank loved the flavor but hated seeing it in his food, so it was often infused in the oil and then removed)
Thin-sliced onion
Canned Italian-style tomatoes (specifically San Marzano tomatoes, crushed by hand)
Salt and pepper to taste
Dried basil and oregano (or fresh basil leaves)
Optional additions like red pepper flakes or butter added to the finished pasta
WHERE to FIND IT –
The “Sinatra Sauce” cookbook is available for purchase online.

AMAZON.com

Author DANIEL BELLINO ZWICKE

VERONA, ITALY

The Sinatra Cookbook – Sinatra Sauce by Bellino

SINATRA SAUCE

The COOKBOOK

AMAZON.com

“SINATRA SAUCE” also refers to a simple Tomato Sauce, made by Frank Sinatra.

The COOKBOOK

The RECIPE

The actual “Sinatra Sauce” is a simple marinara that is meant to coat pasta lightly. The key ingredients typically include:

Imported Italian extra-virgin olive oil

Garlic (frank loved the flavor but hated seeing it in his food, so it was often infused in the oil and then removed)
Thin-sliced onion
Canned Italian-style tomatoes (specifically San Marzano tomatoes, crushed by hand)
Salt and pepper to taste
Dried basil and oregano (or fresh basil leaves)
Optional additions like red pepper flakes or butter added to the finished pasta
WHERE to FIND IT –
The “Sinatra Sauce” cookbook is available for purchase online.

AMAZON.com

Author DANIEL BELLINO ZWICKE

VERONA, ITALY

Bellino on Carbonara

SPAGHETTI CARBONARA

alla BELLINO

Daniel Bellino-Zwicke, a New York-based Italian cookbook author and restaurant professional, often features

Pasta alla Carbonara as a quintessential Roman dish in his writing and social media. He is well-known for his focus on Italian-American traditions and authentic Italian regional recipes.

Carbonara & Bellino

The Recipe Context: Bellino highlights Carbonara as a classic Roman pasta dish, typically using ingredients like guanciale (pork cheek), pecorino Romano, eggs, and black pepper.

Literary Presence: He frequently references the dish in his book Sunday Sauce: When Italian-Americans Cook, which blends recipes with stories of the Italian-American table.
Culinary Philosophy: As the creator of America’s first Venetian wine bar, Bacaro, and a long-time chef, his approach emphasizes high-quality ingredients and simplicity, often sharing videos and tips on avoiding common mistakes like adding cream.
Social Presence: He maintains an active presence on Instagram (@cooking.italian_recipesz) and his blog, Cooking Italian, where he shares demonstrations and reels of authentic carbonara preparation.

Chef / Author DANIEL BELLINO ZWICKE

Making Another BOLOGNESE

“The WORLD’S BEST RAGU BOLOGNESE”

RECIPE

“MANGIA ITALIANO”

RECIPES & STORIES

Of ITALIAN FOOD

Featuring – ROMAN PASTA DISHES

AMATRICIAN – CARBONARA – ZOZONNA

CACIO PEPE & More ….

Daniel Bellino Zwicke

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Sinatra Pasta – Tomato Sauce Recipe – Salsa Pomodoro

FRANK Makes PASTA

FRANK SINATRA Shows DINAH SHORE

HOW to MAKE TOMATO SAUCE

“SPAGHETTI POMODORO”

SPAGHETTI POMODORO

This dish focuses on a “quick” sauce that tastes of fresh Tomatoes rather than a long-simmered “Gravy.”

RECIPE “FRANK’S TOMATO SAUCE”

Ingredients:
1 lb Spaghetti

1 (28 oz) can Whole Peeled Tomatoes (preferably San Marzano), crushed by hand
1/4 cup Extra-Virgin Olive Oil
4–6 cloves Garlic, peeled and lightly smashed
Handful of Fresh Basil Leaves, torn
Kosher salt and black pepper to taste
Optional: Pinch of red pepper flakes
Instructions:
Infuse the Oil: Heat olive oil in a large skillet over medium heat. Add the smashed garlic cloves and sauté for 2–3 minutes until golden brown. Sinatra’s Rule: Remove the garlic once it’s golden to leave only a subtle infusion.

Start the Sauce: Carefully add the hand-crushed tomatoes and their juices to the oil. Add red pepper flakes if using. Simmer on medium-low for about 15–20 minutes, stirring occasionally, until the sauce slightly thickens but remains bright red.
Cook Pasta: While the sauce simmers, cook spaghetti in a large pot of heavily salted boiling water until al dente (firm to the bite).
Finish & Emulsify: Reserve 1/2 cup of pasta water, then drain the spaghetti. Add the pasta directly into the sauce skillet.
Toss: Add the torn basil and a splash of the reserved pasta water. Toss vigorously over medium heat for 1 minute until the sauce coats every strand. Serve immediately.
Fettuccine à la Sinatra
This is a decadent, Alfredo-style preparation that Sinatra often requested. It is defined by its simplicity—no flour or thickeners, just high-quality dairy and cheese.
Prep time: 5 mins | Cook time: 15 mins | Servings: 4

Ingredients:

1 lb Fettuccine (fresh is best if available)
1/2 cup (1 stick) Unsalted Butter, softened
1 cup Heavy Whipping Cream
1 cup Parmesan Cheese, very finely grated
Salt and freshly cracked black pepper
Fresh parsley for garnish
Instructions:

Boil Pasta: Cook fettuccine in salted water until just al dente.
Melt & Blend: While the pasta cooks, melt the butter in a large saucepan over low heat. Be careful not to let it brown.
Create the Base: Slowly whisk in the heavy cream. Simmer gently for 2–3 minutes until slightly thickened, but do not let it reach a rolling boil.
Add Cheese: Gradually whisk in the Parmesan cheese until the sauce is smooth and velvety. Season with salt and a generous amount of black pepper.
Combine: Drain the pasta and add it to the sauce. Toss gently to coat.
Rest & Serve: Remove from heat and let the pasta sit, covered, for 2 minutes—this allows the noodles to absorb the sauce. Garnish with parsley and serve on warm plates.

Daniel Bellino Z

The SINATRA COOKBOOK

“SINATRA SAUCE”

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

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Daniel Bellino Zwicke working on a New Book – On Venice

Author DANIEL BELLINO ZWICKE

VENICE 1995

Author DANIEL BELLINO ZWICKE – NEW BOOK on VENICE

I am currently working on a new book – working title is “My VENICE,” but this might change. It is Travel Guide – Cookbook of the World’s most Enchanting City – VENICE, Italy. It will be a unique take on Venice, that is mine. It will lead the reader on a special journey designed for that person to get the best and most out of Venice, and to help avoid the crowds, of which can put a damper on things, “so to say.” Daniel has been going to Venice since 1985. He created the First ever Venetian Wine Bar (Bacaro) ever to exist in The United States, and knows more than probably 99.9% of America’s population, when it comes to Venice, its history, wine bars, food, and ritual of Venice.

The book will be filled with travel and cultural info of Venice, including : Where to Stay (hotels), where and what to eat – trattorias, restaurants & wine bars, sights to see, history and commentary, as well as recipes of Venice’s most popular dishes and cocktails, with stories and history of these subjects.

The book is expected to be released (Published) in September of 2026.

January 4, 2026

BOOKS by DANIEL

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READ About VENICE ROME NAPLES

ITALIAN FOOD & TRAVEL

VENICE ROME NAPLES & ???

TRAVEL GUIDE – COOKBOOK

TRAVEL INFO & TIPS

ALL ITALY

RECIPES – ITALY’S FAVORITE DISHES

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ITALIAN FOOD & TRAVEL

Daniel Bellino Zwicke

talian Food & Travels “Rome Venice Pizza Pasta &? Travel and Eat throughout Italy, with Bestselling Italian Cookbook / Travel Writer – Daniel Bellino Zwicke. Take a journey with Daniel on his many journeys in Italy, from Rome, Venice, Verona, Florence, Naples, Capri, Positano, The Amalfi Coast, Sicily, Puglia and more. Daniel Bellino has 40 years experience, spending time in Italy, eating, drinking wonderful Italian Wine, living among the locals, gathering a brigade of stories and tasty Italian recipes from every region of Italy. Daniel has a great perspective of Italian Food knowledge, of Italy, and how to travel in this the most beloved travel destination in all the World, from the Ancient Roman ruins of Rome, to the singular uniqueness of Venice, to Sicily and it’s people, food, Roman & Greeks ruins, and some of the most beautiful churches in all the World. Daniel weaves wonderful stories of Italian adventures, with many tasty recipes to accompany the stories, Travel Info, and knowledge of Italy, its sights, peoples, landscape, and it’s food, the most beloved cuisine in all the World.

Included are Recipes for 40 of Italy’s most beloved dishes, and a few extra surprises. Italy’s most loved Pasta Dishes, Ragu Bolognese, Porchetta, Wild Boar Ragu, Amalfitana Lemon Cake, how to make Limoncello, Ragu Napoletana, Pesto Genovese, Caponata, Lasagna, Spaghetti Vongoles, Pasta Nerano, and much more. You’ll Love these amazing recipes.

Special Section : Anthony Bourdain’s Italy. Follow Tony’s footsteps, and relive his most memorable Italian meals – Rome, Venice, Sicily, Sardinia, Puglia, Venice, Tuscany and more.

TRAVEL INFO
40 of ITALY’S Most Loved RECIPES
ULTIMATE TRAVEL TIPS
Stories of ITALY – The Food, People, & Places

SPECIAL – BOURDAIN in ITALY

On the Author – DANIEL BELLINO ZWICKE is the BESTSELLING author of a number of ITALIAN COOKBOOKS – including : SUNDAY SAUCE, Grandma Bellino’s Cookbook, POSITANO The AMALFI COAST Travel Guide – Cookbook, The Feast of The 7 Fish “ITALIAN CHRISTMAS” – La TAVOLA – “SINATRA SAUCE” aka The SINATRA COOKBOOK, & Segreto Italiano.
Daniel lives and Writes in New York’s Greenwich Village, and is currently working on several projects, including a book on Chianti, and the Food & Wine of Chianti Classico.

Daniel created and runs the Highly Successful Italian Instagram page @NewYork.Italian – which as of the publication of this book, has more than 500,000 loyal Followers. The page pertains to all things ITALIAN, both in New York – America, and ITALY – Italian Food & Wine, Recipes, music, movies, Italian Travel, Italian-American Culture, and of Italy, Pizza, Pasta, cooking, books, and anything related to Italy and Italian Americans.

Basta !!!

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Danny Bolognese aka Daniel Bellino Zwicke – Bestselling Italian Cookbook author

“DANNY BOLOGNESE”

aka Daniel Bellino Zwicke

DANNY BOLOGNESE

Dnny Bolognese is a Professional “Pen Nam” of Daniel Bellino-Zwicke, a Bestselling Italian-American cookbook author, Wine Professional, and former Chef. Based in New York’s Greenwich Village, he is a recognized authority on Italian cuisine and wine with over 30 years of experience in the restaurant industry.

Culinary Career and Contributions

Professional Pedigree: He has worked as a chef and wine director at renowned NYC restaurants, including Da Silvano, Del Posto, Barbetta, and John’s of 12th Street.
Venetian Wine Bar: In 1997, he founded Bar Cichetti, which is credited as America’s first-ever Venetian wine bar (Bacaro).
Signature Recipe: He is most famous for his “Secret” Ragu Bolognese recipe, which he was taught in 1987 by Chef Pasquale at Ciao Bella in New York.
PUBLISHED WORKS
Under both his legal name and the moniker “Danny Bolognese,” he has authored several popular titles focusing on Italian-American food and culture:

The Ragu Bolognese Cookbook: The Secret Recipe and More: A condensed guide featuring his most essential Italian recipes.

Sunday Sauce: When Italian-Americans Cook: A long-running #1 best-seller on Amazon.com for Italian cookbooks that combines family recipes with cultural storytelling.
Other Titles: The Feast of the 7 Fish – Italian Christmas, Segreto Italiano (Secret Italian Recipes), and the humorous The Big Lebowski Cookbook.
Daniel also maintains several culinary blogs, including Greenwich Village Italian and New York Italian, where he shares recipes, restaurant history, and stories about Italian icons like Frank Sinatra.

Daniel Bellino Zwicke

aka “DANNY BOLOGNESE”

BOOKS by DANNY BOLOGNESE

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The RAGU BOLOGNESE COOKBOOK

DANNY BOLOGNESE

AMAZON.com

“DANNY BOLOGNESE”

aka Daniel Bellino Zwicke

DANNY BOLOGNESE

Culinary Career and Contributions

Professional Pedigree: He has worked as a chef and wine director at renowned NYC restaurants, including Da Silvano, Del Posto, Barbetta, and John’s of 12th Street.
Venetian Wine Bar: In 1997, he founded Bar Cichetti, which is credited as America’s first-ever Venetian wine bar (Bacaro).
Signature Recipe: He is most famous for his “Secret” Ragu Bolognese recipe, which he was taught in 1987 by Chef Pasquale at Ciao Bella in New York.
PUBLISHED WORKS
Under both his legal name and the moniker “Danny Bolognese,” he has authored several popular titles focusing on Italian-American food and culture:

The Ragu Bolognese Cookbook: The Secret Recipe and More: A condensed guide featuring his most essential Italian recipes.

Sunday Sauce: When Italian-Americans Cook: A long-running #1 best-seller on Amazon.com for Italian cookbooks that combines family recipes with cultural storytelling.
Other Titles: The Feast of the 7 Fish – Italian Christmas, Segreto Italiano (Secret Italian Recipes), and the humorous The Big Lebowski Cookbook.
Daniel also maintains several culinary blogs, including Greenwich Village Italian and New York Italian, where he shares recipes, restaurant history, and stories about Italian icons like Frank Sinatra.