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Spaghetti for 50
Summary
| Yield | |
|---|---|
| Food Class | |
| main ingredient | |
| Regions |
Description
Spaghetti for 50 recipe
Ingredients
| 3 | cn | tomato puree -- (29 oz) |
| 1 | cn | tomato paste -- (12 oz) |
| 3 | q | water |
| 1⁄2 | c | instant minced onion |
| 3 | T | dried basil -- --or-- |
| 1 | c | fresh basil -- chopped |
| 2 | T | salt |
| 2 | T | sugar |
| 2 | T | dried oregano |
| 1 | T | garlic powder -- --or-- |
| 5 | lb | cooked speghetti |
| 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 |
| 1 | clove garlic -- minced | |
| 1 1⁄2 | T | pepper |
Instructions
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Notes
Imported from RecipeML file