Prep 40 mins
Cook 2 hrs
We cooked this tasty spaghetti sauce for a huge PTA fundraiser, People asked for the recipe. It makes enough for 50 servings but can be doubled, etc. Use separate pots for each recipe you cook. We cooked all this food in the school cafeteria kitchen. I had a lot of admiration for the school kitchen chefs after this one meal.
- 7 lbs ground chuck
- 7 (29 ounce) cans tomato sauce (or 2 - 6.7 lbs cans, Do not add water)
- 6 tablespoons hamburger (may be in packets by instant gravies) or 6 tablespoons meatloaf seasoning mix (may be in packets by instant gravies)
- 2 bay leaves
- 4 tablespoons grated parmesan cheese (may use dry, but fresh is best)
- 1 lemon, juice of
- 1 1⁄2 teaspoons salt
- 1 1⁄4 teaspoons pepper
- 1 teaspoon oregano
- 7 onions, chopped
- 1⁄4 cup butter (1/2 stick)
- 7 (1 lb) boxes spaghetti
- Brown onions in butter until golden and limp.
- Remove to a huge pot or divide equally into 2 dutch ovens.
- In a separate pan, brown meat well and then drain of all fat.
- Add meat to the pot you have the onions & stir in all of the seasonings.
- Simmer for a few minutes while you open sauces and pour in pan.
- After emptying last can, fill it 1/4 full of water and swish around to remove all of the tomato sauce, pour into the next can and swish until all the cans are clean.
- Add this anemic catsup into the pan of sauce.
- Check the recipe once more to make sure all of the ingredients have been added.
- Each one is important, but do not add TWICE!
- THIS IS AN EXPENSIVE SAUCE TO HAVE ANYTHING LEFT OUT.
- Simmer slowly for 2-3 hours.
- Check every 40 minutes or earlier to stir.
- Remove bay leaves when through with cooking.
- Makes a nice med thick meat sauce.
- **Cook your pasta and serve.