Spaghetti for 50

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Spaghetti for 50 Ingredients

Spaghetti Sauce	Tossed with oil
3 cn Tomato Puree -- (29 oz)	1 lb Parmesan Cheese -- grated
1 cn Tomato Paste -- (12 oz)	Meatballs
3 qt Water	6 lb Ground Beef
1/2 c Instant Minced Onion	10 Eggs
3 tb Dried Basil -- --or--	1 1/4 c Fine Dry Bread Crumbs
1 c Fresh Basil -- chopped	1/4 c Instant Minced Onions
2 tb Salt	4 tb Salt
2 tb Sugar	1 tb Dried Oregano
2 tb Dried Oregano	1/4 tb Garlic Powder -- --or--
1 tb Garlic Powder -- --or--	1 Clove Garlic -- minced
1 lg Clove -- minced	1 1/2 tb Pepper
5 lb Cooked Speghetti, Drained --

Instructions for Spaghetti for 50

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PastaCuisine: Uncategorized