Spaghetti for 50

Yield: 1 Servings

Measure Ingredient
-----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 --
Tossed with oil
1 pounds Parmesan Cheese -- grated ---Meatballs-----
6 pounds Ground Beef
10 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 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@...>

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