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Spaghetti With Tomato Meat Sauce

21st.Century.Chef's picture
Ingredients
  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)
  Pepper 2 Teaspoon
  Cayenne 1⁄2 Teaspoon
  Oregano 1 Tablespoon
  Spaghetti 12 Pound, uncooked
Directions

Drain mushrooms, reserving liquid.
Melt shortening.
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Servings: 
18

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