Spaghetti and Meat Sauce

5 lb 8 oz Raw ground beef 

3 lb Raw ground pork

1 cup  Fresh onions, chopped

1 cup Fresh green bell peppers, diced 

1 Tbsp + 1¹⁄2 tsp Garlic powder

1¹⁄2 tsp Ground black pepper

1 Tbsp Salt

5 lb OR 3 qt (about 1 No. 10 can)  Canned tomato puree

1 qt beef broth

2 cups Water

 ¹⁄4 cup  Dried parsley

2 Tbsp Dried basil

2 Tbsp Dried oregano

1 Tbsp Dried marjoram

1¹⁄2 tsp Dried thyme

1 lb 4 oz Fresh carrots, shredded

3 lb 2 oz spaghetti noodles (whole wheat or regular), dry, broken into thirds

Brown ground beef and ground pork uncovered over medium high heat in a large stock pot. Stir often.  Drain meat. Return to stock pot.

Add onions and bell peppers. Stir well. Simmer uncovered over low heat for 5 minutes.  

Add garlic powder, pepper, tomato purée, salt, broth, water, parsley, basil, oregano, marjoram, thyme, and carrots. Stir. Cover, simmer for 1 hour. Stir occasionally

Set aside beef/pork mixture.

Heat water to a rolling boil. Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well. 

Combine pasta and beef/pork mixture in stock pot. Stir. Transfer to a steam table pan (12" x 20" x 4") lightly coated with pan-release spray. You will need to use 2 pans. Makes 50- 8 fl oz (1 cup) servings.