Hamburger Spaghetti For 50 Recipes

HEARTY BACKYARD SPAGHETTI SAUCE FOR 50!

Steps:

• Grill the sausages on a gas/charcoal grill. When done, slice into 1/4" coins.
• Saute onions until translucent in pot.
• Add garlic, and ground beef, and brown the beef.
• Add both tomato products.
• Add sausage, basil, and oregano.
• Simmer for 60-90 minutes.

MILLION DOLLAR SPAGHETTI SAUCE FOR A CROWD

Steps:

• Brown onions in butter until golden and limp.
• Remove to a huge pot or divide equally into 2 dutch ovens.
• In a separate pan, brown meat well and then drain of all fat.
• Add meat to the pot you have the onions & stir in all of the seasonings.
• Simmer for a few minutes while you open sauces and pour in pan.
• After emptying last can, fill it 1/4 full of water and swish around to remove all of the tomato sauce, pour into the next can and swish until all the cans are clean.
• Add this anemic catsup into the pan of sauce.
• Check the recipe once more to make sure all of the ingredients have been added.
• Each one is important, but do not add TWICE!
• THIS IS AN EXPENSIVE SAUCE TO HAVE ANYTHING LEFT OUT.
• Simmer slowly for 2-3 hours.
• Check every 40 minutes or earlier to stir.
• Remove bay leaves when through with cooking.
• Makes a nice med thick meat sauce.
• **Cook your pasta and serve.

SPAGHETTI WITH MEAT SAUCE (GROUND BEEF) FOR 100

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.