Spaghetti and Meat Sauce, Large Family Recipe (50 servings)

5 pounds ground beef, frozen, raw

3 1/2 pounds dry spaghetti pasta

¼ cup garlic, ready to use, minced

¼ cup vegetable oil

102 oz diced tomatoes, canned

2 cups tomato paste, canned

1 quart water

1 ½ teaspoons granulated sugar

1 ½ teaspoons ground black pepper

1 ½ teaspoons table salt

1 cup fresh basil, chopped

4 ounces fresh spinach leaves, chopped

Thaw ground beef in refrigerator one to two days in advance.

Brown beef in large skillet, until cooked through.

Place cooked beef in one–12 inch by 20 inch by 6 inch steam pan until ready to serve.

Bring water to full boil in large stock pot.

Break dry spaghetti in half. Add spaghetti to boiling water, cook for 7 to 9 minutes, stirring occasionally. Cook until al dente, test at 7 minutes, continue to cook if necessary. Do not overcook.

Drain and hold until ready to serve. Note: If pasta sticks together, run under hot water to separate and shake off excessive water before mixing with sauce.

Measure garlic, set aside.

Heat oil over medium heat in stock pot. Add garlic and sauté for one minute.

Add diced tomatoes with juice, tomato paste, water, sugar, pepper, and salt to sautéed garlic.

Stir ingredients to combine. Bring to boil. Lower heat and simmer for 30 minutes, stir often.

Rinse basil under cool running water. Trim and chop basil to measure 1 cup, and set aside.

Rinse spinach under cool running water. Trim and chop spinach to measure 1½ cups.

Add basil and spinach to marinara sauce. Stir well. Remove from heat.

Add marinara sauce to beef, mix well.

Stir spaghetti into meat sauce, mix well.

Makes 50 ¾ cup servings.