Spaghetti For 50 Food

SPAGHETTI FOR 50

Steps:

• Put salad oil, onion, green pepper, and garlic in a good-sized pan. Cook over very slow heat about 5 minutes. Then add your meat and cook, this time over medium heat, stirring frequently, until meat is well browned. Now add your canned tomatoes, tomato paste, salt, sugar, and cayenne. Stir until well mixed. Let the sauce simmer, uncovered, over very slow fire about two hours.
• Cook spaghetti according to the directions on package, rinsing in hot water when done. Drain thoroughly. Cover a good serving of spaghetti with meat sauce (about 3/4 of a cup). Sprinkle with cheese.

SPAGHETTI FOR 50

Steps:

• 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 1 1/2 ounce ice cream scoop dipped into cold water & shape into balls. 4. Arrange balls 1/2 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

SPAGHETTI FOR 100

Steps:

• In a large stock pot, brown beef, onion and garlic; drain. Add tomato sauce and paste, salt, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 2-3 hours, stirring occasionally. Serve over spaghetti.

LEXINGTON CHICKEN SPAGHETTI FOR 50

Steps:

• Boil hens in water seasoned with celery, onions, salt and pepper to taste using 4 to 5 cups of water for each hen.
• Remove meat from bones.
• Save broth and fat.
• Saute onions, celery, bell pepper and garlic in chicken fat until soft.
• Add tomato sauce, tomato paste, Worcestershire sauce, catsup, pepper, salt to taste and 20 cups broth.
• Simmer for one hour and add chicken.
• Boil the spaghetti in a separate container for 8 to 12 minutes in salted water.
• Drain and add to the sauce.
• This may be kept in the refrigerator overnight.
• Use additional broth to moisten the spaghetti if necessary.
• To heat in an electric roaster allow several hours at 325 degrees using additional broth as needed.
• Stir well from bottom while heating to keep from sticking.
• Serves 50.

SPAGHETTI SAUCE FOR 50 RECIPE

Steps:

• 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. This recipe yields 50 servings. Each serving: 317 calories; 0 sodium; 66 mg cholesterol; 17 grams fat; 24 grams carbohydrates; 19 grams protein; 1.38 grams fiber

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.

SPAGHETTI FOR 100 OR OAMC

Steps:

• In a large stockpot, brown beef, onion, and garlic, then drain.
• Add tomato sauce, tomato paste, salt, sugar, and seasonings, bring to a boil, then reduce heat to a low simmer.
• Cover and allow to simmer for 2 to 3 hours, stirring occasionally.
• Serve sauce over cooked noodles.
• This recipe makes about 50 cups of sauce-if making for OAMC, allow sauce to cool completely, divide into appropriate portions for your family, and freeze in airtight containers.

HEARTY BACKYARD SPAGHETTI SAUCE FOR 50!

Steps:

• Grill the sausages on a gas/charcoal grill. When done, slice into 1/4" coins.
• Saute onions until translucent in pot.
• Add garlic, and ground beef, and brown the beef.
• Add both tomato products.
• Add sausage, basil, and oregano.
• Simmer for 60-90 minutes.

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.