Spaghetti For 50

-Spaghetti Sauce
- 3 cn Tomato Puree -- (29 oz)

1 cn Tomato Paste -- (12 oz)

3 qt Water

1/2 c Instant Minced Onion

3 tb Dried Basil -- --or--

1 c Fresh Basil -- chopped

2 tb Salt

2 tb Sugar

2 tb Dried Oregano

1 tb Garlic Powder -- --or--

1 lg Clove -- minced

5 lb Cooked Speghetti, Drained --

Tossed with oil 1 lb Parmesan Cheese -- grated

-Meatballs
- 6 lb Ground

10 Eggs

1 1/4 c Fine Dry Bread Crumbs

1/4 c Instant Minced Onions

4 tb Salt

1 tb Dried Oregano

1/4 tb Garlic Powder -- --or--

1 Clove Garlic -- minced

1 1/2 tb Pepper

Spaghetti: 1. In a twelve quart stock pot combine

puree,paste,spices, water, onion, bring to boil and simmer for 1 hr. 2. Add meatballs and simmer additonal 30 min.

3. Serve meatballs & sauce on speghetti to approx. 24

people. Sauce can be made ahead--it freezes well. Easy to double or triple. Meatballs: 1. Preheat oven to 350. Grease or spray 3 13 x 9 in

baking pans. 2. Combine all ingredients in lg bowl. Mix well

w/hands. 3. Scoop up mixture in 1 1/2 ounce ice cream scoop

dipped into cold water & shape into balls. 4. Arrange balls 1/2 in apart in a single layer in

the baking pans. Bake for 18 minutes or until browned & firm. Finish cooking in sauces. Makes 48 meatballs Recipe By : Rita Stockwell