Spaghetti For A Crowd Recipe
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Ingredients
10 lb. ground beef
6 c. fine dry bread crumbs
5 tsp. garlic salt
12 eggs
Salt
2 1/2 tsp. pepper
1 1/4c. olive oil
5 c. tomato sauce
1 lb. Italian sweat
4 1/2 qt. canned tomatoes
3 cloves of garlic, minced
1 1/4c. finely chopped onions
2 1/2 tsp. oregano
5 lb. spaghetti
2 tbsp. dried parsley flakes
Directions
"Combine beef, bread crumbs, garlic salt, eggs, 5 teaspoons salt and 11/4 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.
"
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.
"
