Spaghetti For A Crowd
|Ground beef||10 Pound|
|Dry bread crumbs||6 Cup (96 tbs)|
|Garlic salt||5 Teaspoon|
|Pepper||2 1⁄2 Teaspoon|
|Olive oil||1 1⁄4 Cup (20 tbs)|
|Tomato sauce||5 Cup (80 tbs)|
|Canned tomatoes||4 1⁄2 Quart|
|Garlic||3 Clove (15 gm), minced|
|Onions||1 1⁄4 Cup (20 tbs), finley chopped|
|Oregano||2 1⁄2 Teaspoon|
Combine beef, bread crumbs, garlic salt, eggs, 5 tea spoons salt and 1 1/4 teaspoons pepper.
Mix well; shape into 1-inch balls.
Cook in oil until lightly browned on all sides.
Place tomato sauce, tomatoes, garlic, onions, 4 teaspoons salt, remaining pepper and oregano in Dutch oven.
Cook, covered, over low heat for 1 hour, stirring occasionally; add meatballs to sauce.
Simmer for 30 minutes.
Add spaghetti to 7 1/2 gallons rapidly boiling water in large kettle.
Cook, covered, until tender, stirring occasionally; drain.
Serve meatballs and sauce over spaghetti.