Spaghetti With Meat Sauce (Ground Beef) for 100

Found on the army's web site and posted in reply to a request. WWW.quartermaster.army.mil. Times are a "best guess" Serving size: 1 cup (8 1/2 oz)sauce and 1 cup (5 1/2 oz) spaghetti

• Ready In: 1 hr 30 mins
• Serves: 100

Ingredients

• 16  lbs  90% lean ground beef
• 25 1⁄2 lbs canned tomatoes, diced
• 11 5⁄8 lbs tomato paste
• 6  lbs water
• 4  lbs onions, dry peeled, chopped (4 3/8 lb before peeling)
• 7  ounces granulated sugar
• 3 3⁄8 ounces salt
• 1 5⁄8 ounces garlic powder
• 1⁄2 ounce sweet basil, crushed
• 1⁄2 ounce  ground thyme
• 1⁄3 ounce oregano, crushed
• 1⁄4 ounce black pepper
• 8  whole bay leaves
• 80  lbs water, boiling
• 12  lbs spaghetti
• 2 1⁄2 ounces salt

Directions

1. Cook beef in steam-jacketed kettle or stock pot until beef loses its pink color (CCP: 155F or higher), stirring to break apart.
2. Drain or skim off excess fat.
3. Add tomatoes, tomato paste, water, onions, sugar, salt, garlic powder, basil, thyme, oregano, pepper and bay leaves to beef.
4. Mix well.
5. Bring to a boil; reduce heat; cover; cook at low heat about 1 hour, stirring frequently.
6. CCP: Temperature must reach 140°F or higher.
7. Remove bay leaves before serving.
8. CCP: Hold for service at 140°F or higher.
9. Add salt to boiling water.
10. Slowly add spaghetti while stirring constantly until water boils again.
11. Cook 14 to 18 minutes or until tender, stirring occasionally.
12. Do not overcook.
13. Drain thoroughly.
14. NOTES: In step 2, 8 oz (2 2/3 cups) dehydrated onions may be used.
15. In step 2, 15 tbsp (45 cloves) dry minced garlic may be used.