Spaghetti for a crowd
50 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Serves 50 | ||
| 4 | pounds | Ground beef |
| 1 | each | Clove garlic, minced |
| 2½ | cup | Chopped onions |
| 2 | tablespoons | Vegetable oil |
| 2 | quarts | Tomatoes, chopped |
| 4 | mediums | Green peppers, chopped |
| 2 | cups | Diced celery |
| 4 | tablespoons | Brown sugar |
| 1 | tablespoon | Dry mustard |
| 1 | quart | Beef stock or water |
| 3 | cups | Ketchup |
| 2 | eaches | 13oz cans tomato paste |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
| 4 | tablespoons | Oil |
| 3 | pounds | Spaghetti noodles |
| 3 | pounds | Grated cheese (mozzarella, monterey jack, cheddar) |
Directions
Fry onions and garlic in oil. Add tomatoes, peppers, celery, brown sugar, mustard, stock, ketchup, tomato paste, slat and pepper.
Simmer slowly for about 45 minutes. In large fry pan, brown meat in oil. Drain off fat. Add to tomato sauce. Heat thoroughly and adjust seasonings to taste. Cook spaghetti in salted boiling water until cooked, rinse with hot water and allow to drain. Arrange in pans, pour sauce over and mix well. Sprinkle cheese over top, and bake in a 325F oven for 30 minutes. Origin: Homestyle, Canadian Classics.
Ladies of the Royal Purple. Shared by: Sharon Stevens, July/95.
Submitted By SHARON STEVENS On 08-15-95