Spaghetti with Tomato Meat Sauce Recipe
Ingredients
| Mushrooms | 4 Can (10oz), sliced | |
| Shortening | 1 Cup (16 tbs) | |
| Onions | 5 Pound, chopped | |
| 1/2 cup garlic chips | ||
| 15 pounds finely ground beef | ||
| Salt | 1/2 Cup (16 tbs) | |
| Tomatoes | 28 Cup (16 tbs) | |
| Tomato puree | 7 Cup (16 tbs) | |
| Tomato Paste | 5 1/3 Cup (16 tbs) | |
| Hot water | 1 Quart | |
| Bay leaves | 12 , crumbled | |
| Sugar | 1/4 Cup (16 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.
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.
Chef
