Beer makes batters better, meat more tender, and sauces more flavorful.
Plain Spaghetti for 500
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Need to feed a large group? This recipe fit for a crowd (and then some) delivers some tasty spaghetti and meat sauce to the masses.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
135 pounds ground beef
5 pounds onions, chopped
1 head garlic, cloves peeled and chopped
6 cans (10 lb size) tomato puree
3 tablespoons dry mustard
6 cans (10 lb size) tomato paste
1 cup brown sugar
salt, to taste
spices to taste
80 pounds uncooked spaghetti
directions
This recipe works well when prepared in batches.
Brown the ground beef and onions in Dutch ovens or other deep pots over medium-high heat until the beef is no longer pink and the onions are soft. Drain off any excess fat.
Add the garlic and saute for another minute or two.
Stir the tomato puree, dry mustard, tomato paste, brown sugar, salt and desired spices into the beef. Heat until the mixture bubbles then reduce the heat to low and let simmer for at least 30 minutes or up to two hours.
Meanwhile, cook the pasta in boiling water until al dente. Drain well.
Serve the pasta topped with the sauce.
nutrition data
662 calories, 27 grams fat, 71 grams carbohydrates, 34 grams protein per serving.
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reviews & comments
Can this recipe be doubled...?
To serve 1000? Sure, if you have the resources to cook for that many!