Spaghetti for 50
Yield
8 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cans |
tomato purée (passata)
(29 oz) |
|
| 1 | can |
tomato paste
(12 oz) |
|
| 3 | quarts |
water
|
*
|
| ½ | cup |
onion, dried flakes
|
|
| 3 | tablespoons |
basil
--or-- |
|
| 1 | cup |
basil
fresh, chopped |
*
|
| 2 | tablespoons |
salt
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
oregano
dried |
*
|
| 1 | tablespoon |
garlic powder
--or-- |
|
| 1 | large |
cloves, ground
minced |
*
|
| 5 | pounds |
spaghetti
cooked, drained, tossed with oil |
|
| 1 | pound |
Parmesan cheese
grated |
|
| Meatballs | |||
| 6 | pounds |
ground beef
|
|
| 10 |
eggs
|
*
|
|
| 1 ¼ | cups |
bread crumbs
fine, dry |
|
| ¼ | cup |
onions
instant, minced |
|
| 4 | tablespoons |
salt
|
|
| 1 | tablespoon |
oregano
dried |
|
| ¼ | tablespoon |
garlic powder
--or-- |
|
| 1 | clove |
garlic
minced |
|
| 1 ½ | tablespoons |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cans |
tomato purée (passata)
(29 oz) |
|
| 1 | can |
tomato paste
(12 oz) |
|
| 3 | quarts |
water
|
*
|
| 118 | ml |
onion, dried flakes
|
|
| 45 | ml |
basil
--or-- |
|
| 237 | ml |
basil
fresh, chopped |
*
|
| 3E+1 | ml |
salt
|
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
oregano
dried |
*
|
| 15 | ml |
garlic powder
--or-- |
|
| 1 | large |
cloves, ground
minced |
*
|
| 2.3 | kg |
spaghetti
cooked, drained, tossed with oil |
|
| 453.6 | g |
Parmesan cheese
grated |
|
| Meatballs | |||
| 2.7 | kg |
ground beef
|
|
| 1E+1 |
eggs
|
*
|
|
| 296 | ml |
bread crumbs
fine, dry |
|
| 59 | ml |
onions
instant, minced |
|
| 6E+1 | ml |
salt
|
|
| 15 | ml |
oregano
dried |
|
| 3.8 | ml |
garlic powder
--or-- |
|
| 1 | clove |
garlic
minced |
|
| 23 | ml |
black pepper
|
|
Directions
- In a twelve quart stock pot combine puree, paste, spices, water, 2. Add meatballs and simmer additonal 30 min.
- Serve meatballs andamp; 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℉ (180℃). Grease or spray 3 13 x 9 in baking pans.
- Combine all ingredients in lg bowl. Mix well w/hands.
- Scoop up mixture in 1½ ounce ice cream scoop dipped into 4. Arrange balls ½ in apart in a single layer in the baking pans. Bake for 18 minutes or until browned andamp; firm. Finish cooking in sauces. Makes 48 meatballs
