Spaghetti with Tomato Meat Sauce
|Sliced mushrooms||32 Ounce (4 Cans, 8 Ounces Each)|
|Shortening||1 Cup (16 tbs)|
|Onions||5 Pound, chopped|
|Garlic chips||1⁄2 Cup (8 tbs)|
|Finely ground beef||15 Pound|
|Salt||1⁄2 Cup (8 tbs)|
|Canned tomatoes||13 Pound (28 Cups / 2 Cans, 6 1/2 Pound Each / 8 Cans, 28 Ounce Each)|
|Canned tomato puree||58 Ounce (2 Cans, 29 Ounce Each / 7 Cups)|
|Canned tomato paste||48 Ounce (8 Cans, 6 Ounce Each / 5 1/3 Cup)|
|Hot water||1 Quart|
|Bay leaves||12 , crumbled|
|Sugar||1⁄4 Cup (4 tbs)|
|Spaghetti||12 Pound, uncooked|
Drain mushrooms, reserving liquid.
Add mushrooms, onions, garlic, beef and salt.
Cook, stirring frequently, until beef is well browned.
Add remaining ingredients, including mushroom liquid, except spaghetti.
Simmer 2 hours, stirring occasionally.
If sauce becomes too thick, add hot water.
Skim fat from sauce before serving.
Cook spaghetti according to package directions; drain.
Serve with sauce.