SPAGHETTI SAUCE FOR 50 RECIPES
SPAGHETTI FOR 50 RECIPE - FOOD.COM
This gem is handwritten in the back of a 1948 cookbook I have entitled Recipes and Menus for Fifty by Frances Lowe Smith, revised by Florence P. Stoddard.
Total Time 3 hours
Prep Time 1 hours
Cook Time 2 hours
Yield 50 serving(s)
Number Of Ingredients 12
Steps:
- Put salad oil, onion, green pepper, and garlic in a good-sized pan. Cook over very slow heat about 5 minutes. Then add your meat and cook, this time over medium heat, stirring frequently, until meat is well browned. Now add your canned tomatoes, tomato paste, salt, sugar, and cayenne. Stir until well mixed. Let the sauce simmer, uncovered, over very slow fire about two hours.
- Cook spaghetti according to the directions on package, rinsing in hot water when done. Drain thoroughly. Cover a good serving of spaghetti with meat sauce (about 3/4 of a cup). Sprinkle with cheese.
Nutrition Facts : Calories 447.1, FatContent 20.8, SaturatedFatContent 5.7, CholesterolContent 49.4, SodiumContent 870.9, CarbohydrateContent 41, FiberContent 2.2, SugarContent 6.5, ProteinContent 24.5
SPAGHETTI SAUCE FOR 50 RECIPE - COOKEATSHARE
Provided by Global Cookbook
Number Of Ingredients 17
Steps:
- In large, heavy kettle, fry bacon, onions and garlic till golden. Add in tomatoes, tomato paste, vinegar, thyme, basil, oregano, salt, sugar, Worcestershire sauce, parsley and pepper. Cover and simmer 30 min. Mix grnd beef, pork and veal together and saute/fry in large skillet, in two or possibly more batches, if necessary. Drain off excess fat. Add in meat to tomato mix. Simmer about 30 min or possibly longer. Adjust salt and pepper to taste. This recipe yields 50 servings.
Nutrition Facts : ServingSize 881 g, Calories 1281, FatContent 77.7 g, TransFatContent 0.0 g, SaturatedFatContent 29.5 g, CholesterolContent 350 g, SodiumContent 2687 g, CarbohydrateContent 53.17 g, FiberContent 7.8 g, SugarContent 38.1 g, ProteinContent 90.74 g
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