| 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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