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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs Beef, Pasta, Sauces and 1 Servings

INGREDIENTS

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

INSTRUCTIONS

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 <ras@U.WASHINGTON.EDU>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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