| 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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