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."
- 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
- 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
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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