Million Dollar Spaghetti Sauce for a Crowd

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 40mins
SERVES: 50
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 4
    tablespoons grated parmesan cheese (may use dry, but fresh is best)
  • 1
    lemon, juice of
  • 1 12
    teaspoons salt
  • 1 14
    teaspoons pepper
  • 1
    teaspoon oregano
  • 7
    onions, chopped
  • 14
    cup butter (1/2 stick)
  • 7
    (1 lb) boxes spaghetti
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DIRECTIONS

  • 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.
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