Spaghetti for 50

This gem is handwritten in the back of a 1948 cookbook I have entitled Recipes and Menus for Fifty by Frances Lowe Smith, revised by Florence P. Stoddard.

• Ready In: 3 hrs
• Serves: 50

Ingredients

• 2  cups  salad oil
• 2  cups  chopped onions
• 2  cups  chopped green peppers
• 2  garlic cloves, minced
• 8  lbs ground beef
• 6  quarts canned tomatoes
• 1  quart tomato paste or 6 (6 ounce) cans tomato paste
• 3 1⁄2 tablespoons salt
• 3  tablespoons sugar
• 1⁄8 teaspoon cayenne pepper
• 10 (8 ounce) packages  thin spaghetti
•  grated parmesan cheese

Directions

1. Put salad oil, onion, green pepper, and garlic in a good-sized pan. Cook over very slow heat about 5 minutes. Then add your meat and cook, this time over medium heat, stirring frequently, until meat is well browned. Now add your canned tomatoes, tomato paste, salt, sugar, and cayenne. Stir until well mixed. Let the sauce simmer, uncovered, over very slow fire about two hours.
2. Cook spaghetti according to the directions on package, rinsing in hot water when done. Drain thoroughly. Cover a good serving of spaghetti with meat sauce (about 3/4 of a cup). Sprinkle with cheese.