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SPAGHETTI FOR 50
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Spaghetti Sauce-----
3 cn Tomato Puree -- (29 oz)
1 cn Tomato Paste -- (12 oz)
3 qt Water
1/2 c Instant Minced Onion
3 tb Dried Basil -- --or--
1 c Fresh Basil -- chopped
2 tb Salt
2 tb Sugar
2 tb Dried Oregano
1 tb Garlic Powder -- --or--
1 lg Clove -- minced
5 lb Cooked Speghetti, Drained --
Tossed with oil
1 lb Parmesan Cheese -- grated
-----Meatballs-----
6 lb Ground Beef
10 Eggs
1 1/4 c Fine Dry Bread Crumbs
1/4 c Instant Minced Onions
4 tb Salt
1 tb Dried Oregano
1/4 tb Garlic Powder -- --or--
1 Clove Garlic -- minced
1 1/2 tb Pepper
Spaghetti:
1. In a twelve quart stock pot combine
puree,paste,spices, water, onion, bring to boil and
simmer for 1 hr.
2. Add meatballs and simmer additonal 30 min.
3. Serve meatballs & sauce on speghetti to approx. 24
people.
Sauce can be made ahead--it freezes well. Easy to
double or triple.
Meatballs:
1. Preheat oven to 350. Grease or spray 3 13 x 9 in
baking pans.
2. Combine all ingredients in lg bowl. Mix well
w/hands.
3. Scoop up mixture in 1 1/2 ounce ice cream scoop
dipped into cold water & shape into balls.
4. Arrange balls 1/2 in apart in a single layer in
the baking pans. Bake for 18 minutes or until browned
& firm. Finish cooking in sauces. Makes 48 meatballs
Recipe By : Rita Stockwell
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