—–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
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>