Recipe - Spaghetti For 50

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

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 aheadit 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 One half ounce ice cream scoop dipped into cold water
& shape into balls.

4. Arrange balls One half 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 ras@U.WASHINGTON.EDU

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini