Spaghetti sauce for 50

Yield: 50 servings

Measure Ingredient
8 \N Bacon slices; cut up
4 cups Finely chopped onions
8 \N Garlic cloves; minced
9 cans Tomatoes -; (1 lb 13 oz ea)
9 cans Tomato paste -; (12 oz ea)
3 cups Wine vinegar
2 teaspoons Dried thyme
2 teaspoons Dried basil
2 teaspoons Dried oregano
5 teaspoons Salt
1 cup Sugar
3 tablespoons Worcestershire sauce
1 cup Chopped parsley
4 teaspoons Pepper
4 pounds Ground beef
4 pounds Ground pork
4 pounds Ground veal

In large, heavy kettle, fry bacon, onions and garlic until golden brown.

Add tomatoes, tomato paste, vinegar, thyme, basil, oregano, salt, sugar, Worcestershire sauce, parsley and pepper. Cover and simmer 30 minutes. Mix ground beef, pork and veal together and saute in large skillet, in two or more batches, if necessary. Drain off excess fat. Add meat to tomato mixture. Simmer about 30 minutes or longer. Adjust salt and pepper to taste. Yields 50 servings.

Each serving: 317 calories; 0 sodium; 66 mg cholesterol; 17 grams fat; 24 grams carbohydrates; 19 grams protein; 1⅜ grams fiber Recipe Source: Los Angeles Times - 10-14-1999 Formatted for Mastercook by Lynn Thomas - dcqp82a@...

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