Spaghetti Recipe For 300 People Food

SPAGHETTI FOR 100 OR OAMC

Spaghetti for 100 or Oamc image

A hearty meat sauce makes this spaghetti a crowd pleaser. Even though this recipe serves 100 people, it is very easy to make. This needs to simmer for 2 or 3 hours, so make it well in advance. You can even make the sauce the day before--on the day of your event, just boil the noodles and reheat the sauce. This is also great for OAMC-allow sauce to cool, divide into containers and freeze.

Provided by TGirl

Categories Spaghetti

Time 3h20m

Yield 50 cups, 100 serving(s)

Number Of Ingredients 11

Ingredients

6 lbs ground beef
2 cups chopped onions
16 cloves garlic, minced
12 (29 ounce) cans tomato sauce
4 (18 ounce) cans tomato paste
1/4 cup salt
3 tablespoons sugar
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons italian seasoning
13 lbs spaghetti noodles, cooked and drained

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.

SPAGHETTI FOR 100

Spaghetti for 100 image

Spaghetti for 100 comes from Marilyn Monroe of Lansing, Michigan. "A club I belong to used this main dish for a fund-raising dinner," she reports. "One man came 50 miles because he'd had the dinner the year before and liked it so much. We sent him home with an extra container of sauce."

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 100 servings (about 50 cups sauce).

Number Of Ingredients 9

Ingredients

6 pounds ground beef
2 cups chopped onion
16 garlic cloves, minced
12 cans (29 ounces each) tomato sauce
4 cans (18 ounces each) tomato paste
1/4 cup salt
3 tablespoons sugar
2 tablespoons each Italian seasoning, dried basil and oregano
13 pounds spaghetti, cooked and drained

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.

Nutrition Facts :

SPAGHETTI WITH MEAT SAUCE (GROUND BEEF) FOR 100

Spaghetti With Meat Sauce (Ground Beef) for 100 image

Found on the army's web site and posted in reply to a request. WWW.quartermaster.army.mil. Times are a "best guess" Serving size: 1 cup (8 1/2 oz)sauce and 1 cup (5 1/2 oz) spaghetti

Provided by Eva99

Categories Spaghetti

Time 1h30m

Yield 100 serving(s)

Number Of Ingredients 16

Ingredients

16 lbs 90% lean ground beef
25 1/2 lbs canned tomatoes, diced
11 5/8 lbs tomato paste
6 lbs water
4 lbs onions, dry peeled, chopped (4 3/8 lb before peeling)
7 ounces granulated sugar
3 3/8 ounces salt
1 5/8 ounces garlic powder
1/2 ounce sweet basil, crushed
1/2 ounce ground thyme
1/3 ounce oregano, crushed
1/4 ounce black pepper
8 whole bay leaves
80 lbs water, boiling
12 lbs spaghetti
2 1/2 ounces salt

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.

CROWD-SIZE SPAGHETTI SAUCE

Crowd-Size Spaghetti Sauce image

Crowd-Size Spaghetti Sauce, a classic meaty main dish, come from Donna Bennet of Bramalea, Ontario. She writes,"This is the best sauce I've ever made. It's handy for a large group, but I also sometimes freeze smaller portions for quick family meals."

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 70 servings (8 quarts).

Number Of Ingredients 15

Ingredients

4 pounds ground beef
4 large onions, chopped
4 garlic cloves, minced
4 cans (28 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) tomato paste
1 can (29 ounces) tomato sauce
2 cups water
2 cans (4-1/4 ounces each) chopped ripe olives, drained
2 cans (4 ounces each) mushroom stems and pieces, drained
1/2 cup minced fresh parsley
1/4 cup packed brown sugar
2 tablespoons dried basil
2 tablespoons salt
4 teaspoons dried oregano
2 teaspoons pepper

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.

Nutrition Facts :

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