Italian Spagetti with Meat #1
2 c. cooking oil
2. c. chopped onion
2 c. chopped green pepper
2 cloves garlic
8 lb. gr. beef
6 qts. (24 c. or 10 No. 2 cans) canned tomatoes
1 qt. (4 c. or 6-6oz.) cans tomato paste
3 1/2 Tbsp. salt
3 Tbsp. sugar
1/8 tsp. cayene
10 (8 oz.) pkg. thin spaghetti
Grated Parmesan Cheese ( 1 1/2 lb)
Put oil into large heavy pot, add onions and green peppers. Cook
over low heat for
5 min. Add the meat, turn up heat to med, and stirring frequently cook until meat is no
longer pink. Drain off fat. Add the canned tomatoes, tomato paste and seasoning. Stir
until well mixed. Let the sauce simmer uncovered over low heat for about 2 hours.
Cook spaghetti as directed, drain well. Serve each portion of spaghetti with a good portion of sauce. Sprinkle with cheese. This should serve 50 people 3/4 c. sauce per serving.
Seasonings could be adjusted to your own taste.
Italian Spagetti with Meat #2
6 lb. hamburger
3/4 lb. bacon
3 c. chopped onion
1 large can tomato sauce (gal.)
1 large can tomato puree (gal.)
1 1/2 c. wine vinegar
1 1/2 tsp. thyme
1 1/2 tsp. basil
1 1/2 tsp. oregano
3 tsp. salt
1 1/2 c. sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. dry parsley
1 1/2 tsp. pepper
3 pkg. spaghetti sauce (dry)
4 lb. spaghetti
Brown and drain hamburger. Brown bacon and saute onions
in bacon drippings. In large pot combine all ingredients,
except spaghetti and simmer. Cook spaghetti, following directions.
Ladle sauce over a serving of spagehtti and pass the parmesan cheese.
Makes 40 servings.
Spaghetti Meat Sauce #3
1/2 c. olive oil
4 1/2 c. chopped onion
12 cloves garlic, minced
6 lb. ground beef
1 (6 lb. 6 oz.) can tomatoes
1 (6 lb. 10 oz.) can tomato sauce
1/3 c. parsley
2 Tbsp. plus 1 tsp. oregano
2 Tbsp. plus 1 tsp. basil
scant 1/4 c. sugar
2 Tbsp. plus 1 tsp. salt
In large heavy pot, saute onions, garlic and ground beef until vegetables
are tender and beef is browned, removing grease as it accumulates.
Mix in all other ingredients, breaking up the tomatoes somewhat.
Bring just to a boil and simmer for about an hour, stirring occasionally.
This recipe makes about 8 quarts, or enough for 40 servings.
This freezes very well.