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Fred Seghetti's Top Secret Recipes

Fred Seghetti's Top Secret Quick & Chunky Spaghetti Sauce


1 Large white onion, chopped

2-3 TBSP Olive oil

4 Garlic cloves, pressed or chopped

2 - 28oz Cans diced tomatoes (get the fire roasted tomatoes for best results)

1 - 4oz Can Tomato paste

½ tsp Seghetti’s Top Secret Seasoning

½ tsp Thyme

1/8 tsp Basil Leaves, crushed

1/8 tsp Celery Seed

¼ tsp Oregano

¼ tsp Smoked Paprika

¼ tsp Parsley Flakes

½ tsp Black Pepper, fresh ground

1/8 tsp Bay Leaf, crushed


1. Heat olive oil in a large sauce pan over medium high to high heat.

2. Add the onion and garlic and cook until softened and slightly caramelized.

3. Add the tomatoes with their juice.

4. Add all the spices and stir until just before boiling.

5. Lower the temperature to low, put the lid on and let simmer, stirring occasionally, until desired thickness.

Fred Seghetti's Top Secret Brisket


8-14lb Brisket (uncut)

4 TBSP Seghetti’s Top Secret Seasoning

1 TBSP Garlic powder

1 TBSP Onion powder

½ TBSP Black pepper, fresh ground

¼ TSP Chipotle powder, smoked

¼ TSP Habanero powder

¼ TSP Thyme

½ TSP Chili powder

½ TSP Liquid Smoke Mesquite flavor

½ TSP Liquid Smoke Hickory flavor

2 TSP Sesame Seed Oil

Fred Seghetti’s Top Secret Mop & BBQ Sauce

1 Cup Apple Cider Vinegar
2 TBSP Water
3 TBSP Seghetti’s Top Secret Seasoning Original Blend
1 Cup Grey Poupon/white wine dijon mustard
2 TBSP Stone ground yellow mustard
2 Cups Brown sugar, packed and leveled
1 Cup Honey
2 TBSP Mesquite Liquid Smoke
1 Shot Makers Mark (Any Whiskey will do)


1. Place the room temperature brisket in a large pan. Combine all ingredients into a bowl and mix well. Coat the entire brisket with the ingredient mixture.

2. Make Seghetti’s mop sauce. Add all of the ingredients for the mop sauce into a blender and blend on high for 1 minute. Pour the mixture into a pour able container and refrigerate until ready for use.

3. Sear the brisket for thirty minutes on each side at 230 degrees in your smoker or grill using a blend of real hardwood chips of mesquite, hickory, and alder.

4. Reduce the temperature to 195 degrees

5. Caramelize the brisket. Baste with a brush or mop Fred Seghetti’s Top Secret Mop Sauce onto the brisket and let cook at lower temperature. Baste every 2-3 hours giving special attention to the end points. Place the thicker end towards the heat source. The brisket will eventually turn dark when caramelized, making a think coating on the exterior. Check the brisket internal temperature every 2 hours. Once the internal temperature has reached 165-175 degrees, it is ready for removal. 75 minutes for each pound of meat you are cooking.

6. Let rest for 15 to 20 minutes. Carve the brisket fat side up and against the grain. Trim off some of the excess fat

Fred Seghetti's Top Secret Italian Wedding Soup


2 TBSP Olive oil

2 TBSP Unsalted butter

1 Large white onion, chopped

4 Garlic cloves, pressed or chopped

1 cup Carrots, chopped

2 Green onions, chopped

¼ cup Celery, chopped

½ tsp Seghetti’s Top Secret Seasoning Original Blend

½ tsp Seghetti’s Top Secret Seasoning Italian Herb Blend

½ tsp Seghetti’s Top Secret Onion & Garlic Herb Blend

¼ tsp Thyme

½ tsp Black pepper, fresh ground

pinch Oregano

pinch Pink or black sea salt

pinch Smoke paprika

2 cups Low sodium chicken broth

1 cup Low sodium vegetable broth

1 cup Low sodium beef broth

1 - 28 oz Can fire roasted tomatoes

2 cups shredded spinach or kale

1 ½ cup of uncooked orzo


1 Pound lean ground beef

¼ Pound ground pork or turkey (pork use is traditional)

1 Large egg

1/3 Cup bread crumbs, dried and crushed

2 Garlic cloves, pressed or chopped

2 TBSP Chopped fresh parsley

3.5 TBSP Fresh grated parmesan cheese

2 TBSP Chopped fresh oregano

1-2 tsp Seghetti’s Top Secret Seasoning

1/8 tsp Smoked Paprika

½ tsp Black pepper, fresh ground

pinch of Pink or Black sea salts


1. Prepare the meatballs. Put all of the ingredients listed under “Meatballs” into a large bowl and use your hands to mix well. Use your palms and eyes to make even sized meatballs 2 inches or smaller. Put the meatballs into a bowl. Add 2 TBSP of olive oil into a large soup pot and heat to medium high temperature. Slowly add the meatballs and brown them all over. Place the cooked meatballs into a clean bowl, cover with paper towel and set aside. Keep the soup pot hot for the next step.

2. Add the 2 TBSP of butter and chopped white onions, cooked until caramelized. Carefully all of the dry spices and mix everything well for one minute. Add the 4 cups of broth and the rest of the ingredients (save the spinach/kale for last) and bring to boil. Reduce heat and cover. Cook/Simmer for 20 to 25 minutes. Stir in spinach/kale. Taste and adjust seasoning as desired. Serve immediately.

Simple and Tasty Recipes

If you’re trying to decide on a new and tasty dish, or looking to spice up your favorite meal, try on of Seghetti’s top secret recipes. The quick and chunky spaghetti sauce goes well on any type of pasta and tastes like an authentic Italian sauce. Seghetti’s signature spice gives this dish a kick that you won’t forget. For all the meat lovers out there, prepare some meat using the bold and flavorful brisket recipe. Nobody has bold recipes for dinner like Fred Seghetti. Try the classic wedding soup recipe if you’re feeling a bit bold. It has all the tastes you’d expect with a Seghetti twist.

Remember, all of Seghetti’s seasonings make for fantastic add a flavor to your delectable dinner ideas that both family and friends will love. Don’t wait to try any of these amazing recipes. And don’t forget, you need some of Seghetti’s seasoning to make the meal complete!