Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | -----Spaghetti Sauce----- |
3 cans | Tomato Puree -- (29 oz) |
1 can | Tomato Paste -- (12 oz) |
3 quarts | Water |
½ cup | Instant Minced Onion |
3 tablespoons | Dried Basil -- --or-- |
1 cup | Fresh Basil -- chopped |
2 tablespoons | Salt |
2 tablespoons | Sugar |
2 tablespoons | Dried Oregano |
1 tablespoon | Garlic Powder -- --or-- |
1 large | Clove -- minced |
5 pounds | Cooked Speghetti, Drained -- |
\N \N | Tossed with oil |
1 pounds | Parmesan Cheese -- grated ---Meatballs----- |
6 pounds | Ground Beef |
10 \N | Eggs |
1¼ cup | Fine Dry Bread Crumbs |
¼ cup | Instant Minced Onions |
4 tablespoons | Salt |
1 tablespoon | Dried Oregano |
¼ tablespoon | Garlic Powder -- --or-- |
1 \N | Clove Garlic -- minced |
1½ tablespoon | 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 1½ ounce ice cream scoop dipped into cold water & shape into balls.
4. Arrange balls ½ 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 <ras@...>