Yield: 100 Servings
|20 pounds||Ground beef|
|2 cups||Dehyd. onions|
|2 cans||(#10) tomato sauce or crushed tomatoes|
|2 cans||(#10) tomato paste|
|1 can||(#10) water|
I promised I would post a good meat sauce for spaghetti from the good old school days. As I was diging in my recipe box I ran across this recipe which really tickled me. My cook (a real natural) of 25 years made the best spaghetti sauce and this is how she did it. The last time she made sauce before she retired I took her hands, measuring cups, and wax paper and got the ingredients. Hope this will tickle you as much as it did me. The measurements are above.
In large stock pots brown, crumble and drain 20 pounds of ground beef. Add to each pot: dehyd. onions 3 handfuls, oregano 2 handfuls, salt and pepper once across the pot, garlic 2 handfuls, worcheshire sauce spot size of saucer, parsley 2 handfuls, tomato sauce 2#10 cans, tomato paste 2#10 cans, water up to the bolts, just before adding spaghetti add 2 handfuls of sugar.
Always amazed me as it came out exactly the same every time she cook it.
Posted to EAT-L Digest 06 Sep 96 From: Ruth L Rivera <riverar@...> Date: Sat, 7 Sep 1996 18:41:44 EDT