Spaghetti For 60 People 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.

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.

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 WITH MEAT SAUCE (GROUND BEEF) FOR 100

Steps:

• Cook beef in steam-jacketed kettle or stock pot until beef loses its pink color (CCP: 155F or higher), stirring to break apart.
• Drain or skim off excess fat.
• Add tomatoes, tomato paste, water, onions, sugar, salt, garlic powder, basil, thyme, oregano, pepper and bay leaves to beef.
• Mix well.
• Bring to a boil; reduce heat; cover; cook at low heat about 1 hour, stirring frequently.
• CCP: Temperature must reach 140°F or higher.
• Remove bay leaves before serving.
• CCP: Hold for service at 140°F or higher.
• Add salt to boiling water.
• Slowly add spaghetti while stirring constantly until water boils again.
• Cook 14 to 18 minutes or until tender, stirring occasionally.
• Do not overcook.
• Drain thoroughly.
• NOTES: In step 2, 8 oz (2 2/3 cups) dehydrated onions may be used.
• In step 2, 15 tbsp (45 cloves) dry minced garlic may be used.