Spaghetti for 100 Recipe

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Spaghetti for 100 comes from Marilyn Monroe of Lansing, Michigan. "A club I belong to used this main dish for a fund-raising dinner," she reports. "One man came 50 miles because he'd had the dinner the year before and liked it so much. We sent him home with an extra container of sauce."
TOTAL TIME: Prep: 20 min. Cook: 2 hours
MAKES:100 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 2 hours
MAKES: 100 servings


  • 6 pounds ground beef
  • 2 cups chopped onion
  • 16 garlic cloves, minced
  • 12 cans (29 ounces each) tomato sauce
  • 4 cans (18 ounces each) tomato paste
  • 1/4 cup salt
  • 3 tablespoons sugar
  • 2 tablespoons each Italian seasoning, dried basil and oregano
  • 13 pounds spaghetti, cooked and drained

Nutritional Facts

1 serving (1/2 cup) equals 147 calories, 4 g fat (1 g saturated fat), 18 mg cholesterol, 339 mg sodium, 19 g carbohydrate, 2 g fiber, 9 g protein.


  1. In a large stock pot, brown beef, onion and garlic; drain. Add tomato sauce and paste, salt, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 2-3 hours, stirring occasionally. Serve over spaghetti. Yield: 100 servings (about 50 cups sauce).
Originally published as Spaghetti for 100 in Taste of Home April/May 1997, p54

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Apr. 29, 2016

"So, I don't normally cook for a huge crowd and we decided to do a spaghetti dinner fundraiser for band...I came across this recipe and tripled it so it would feed 300. Voila! It was great! We had plenty of sauce for a 4 oz ladle which was awesome and it was a thick and meaty sauce. I didn't have one single complaint on the taste of the sauce and I was able to purchase everything for 300 including a salad with toppings for under 250.00. It was an awesome fundraiser. What was left over went to a women's shelter. We will definitely use this recipe again. I followed the recipe to the letter and wouldn't change anything."

Reviewed Aug. 24, 2015

"This sauce recipe has replaced my expensive recipe I'd made forever. It's the only sauce I'll ever use. I make up two batches of the sauce and freeze it in pint jars. Each time I make it friends and family come running to get a jar of it. We've used the sauce to dip crusty bread, pizza, every kind of pasta, and for sandwiches. Great stuff!"

Reviewed Apr. 7, 2014

"Next time I want add but half the salt. It was too salty."

Reviewed Jan. 27, 2014

"I just used this recipe to serve over 100 at my daughter's 16 bday party. The food was fantastic and many of the quests complimented the meal. Thank you so much, having your instructions made the shopping simple and kept us organized. The party was a smashing success!!"

Reviewed Apr. 29, 2013

"We made this recipe for a benefit dinner at our church and received rave reviews. It was easy to make and inexpensive to prepare. Have a couple of Italians in our group and they said it was very good so I highly recommend this recipe. We will be using this one again. Connie Kappel"

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