Jennys Homemade Spaghetti Sauce For A Crowd Food

SPAGHETTI SAUCE FOR A CROWD

Steps:

• 1. Into a large stock pot, or sauce pan place the sausage, onion and garlic. Brown over medium high heat until the sausage is cooked through and the onions are translucent.
• 2. Add all the other ingredients and stir to combine. Bring to a simmer over medium high heat.
• 3. Stirring occasionally, allow it to simmer for 45 minutes.
• Serve immediately, or refrigerate/freeze until ready to use. Will keep in the fridge for 1 week and in the freezer for up to 3 months. To freeze, allow it to come to room temperature, then carefully pour into Ziploc bags or glad-ware storage containers. When you are ready to serve, thaw completely and reheat in a sauce pan over medium high heat, stirring occasionally to be sure it doesn't burn to the bottom of the pan.

CHIA'S SPAGHETTI SAUCE FOR A CROWD

Steps:

• in a very large stockpot heat oil and add onions, garlic and chopped beef, stir til browned, remove make meatballs-add ingredients, form into balls, add to pot, cook until browned, remove add sausages, cook until browned, remove, cut into 2" piece.
• add all back to pot, add remaining ingredients, bring to boil, lower to simmer and cook, partially covered 3-4 hrs, stirring every half hour serve over 3 lbs of al dente pasta with freshly grated cheese.

CROWD-SIZE SPAGHETTI SAUCE

Steps:

• In several stockpots, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients; cover and simmer for 4 hours, stirring occasionally.

MILLION DOLLAR SPAGHETTI SAUCE FOR A CROWD

Steps:

• Brown onions in butter until golden and limp.
• Remove to a huge pot or divide equally into 2 dutch ovens.
• In a separate pan, brown meat well and then drain of all fat.
• Add meat to the pot you have the onions & stir in all of the seasonings.
• Simmer for a few minutes while you open sauces and pour in pan.
• After emptying last can, fill it 1/4 full of water and swish around to remove all of the tomato sauce, pour into the next can and swish until all the cans are clean.
• Add this anemic catsup into the pan of sauce.
• Check the recipe once more to make sure all of the ingredients have been added.
• Each one is important, but do not add TWICE!
• THIS IS AN EXPENSIVE SAUCE TO HAVE ANYTHING LEFT OUT.
• Simmer slowly for 2-3 hours.
• Check every 40 minutes or earlier to stir.
• Remove bay leaves when through with cooking.
• Makes a nice med thick meat sauce.
• **Cook your pasta and serve.

QUICK & EASY SPAGHETTI & MEATBALLS

Steps:

• In a food processor pulse bread to make soft crumbs. Place crumbs in a bowl and add milk. Let stand.
• In the food processor, pulse canned tomatoes until smooth.
• In a large pot, no bigger than 8 inches across, sauté garlic in oil over medium heat for 1 minute.
• Add tomatoes and seasonings (except basil), bring to a boil and cook, uncovered while you make the meatballs. Lower the heat if it splatters but keep it bubbling.
• To the bread/milk mixture, add egg, garlic, parmesan, parsley & spices and combine well.
• Add meat, mixing gently by hand. Shape into eight 2-inch balls and place gently into the sauce. Cook, undisturbed and uncovered, for 20 minutes.
• While meatballs cook, boil the pasta per package directions.
• Just before serving, add basil to the sauce. Drain spaghetti and stir in some of the sauce. Top with meatballs and extra sauce.

JENNY'S HOMEMADE SPAGHETTI SAUCE FOR A CROWD

Steps:

• 1. Sweat onions, peppers and mushrooms until soft. Add hamburger and sausage. Cook until meat is just done.
• 2. Stir in remaining ingredients and simmer for 1 hour
• 3. Serve over spaghetti noodles and top with parmesan cheese or cheese of your liking.