Recipe: Spaghetti and Meat-Sauce for 100

SPAGHETTI AND MEAT-SAUCE FOR 100
Makes 22 quarts sauce

1 1/3 cups olive oil
12 cups minced onion (24 medium onions)
24 cloves garlic, minced
6 lbs ground beef
6 lbs ground pork
24 cans (1 lb 12 oz each) plum tomatoes
8 cans (15 1/2 oz each) tomato puree
12 bell peppers, seeded and chopped
4 cups fresh Italian flat-leaf parsley
6 tsp each dried thyme, oregano, and basil
3 1/2 tsp dried rosemary
3 tsp ground black pepper
17 lbs spaghetti (uncooked)

You will need 3 (16 qt) stock pots.

After assembling all ingredients divide into thirds.

Heat oil in pots over med-low flame, add onion and garlic, saute until golden.

Add meats, stir frequently to break up, cook until lightly browned.

Add remaining ingredients (except spaghetti) and simmer uncovered for approx. 4 hours or until thick. Sauce should be stirred often.

Spaghetti can be made early, cook it slightly underdone, drain and plunge into cold water, drain and refrigerate. Just before serving bring pot of water to full boil, add spaghetti, heat for 3-4 minutes (test), and drain.

Source: Pam B./rec.food.cooking/1998

Hi Cassandra,

It would be difficult to give you exact amounts because, of course, the amount eaten will depend on what else you're serving. If you're having just the spaghetti and maybe a salad with no appetizers you may need more. If you're serving bread and butter or garlic bread and appetizers you may need less. Also, if the spaghetti is going to sit a while in the sauce before or during serving you may find you'll need to add in more sauce as it soaks it up. I would keep a couple of extra 'restaurant-size' cans of tomato sauce on hand to open and heat if you need more or to use to stretch your sauce. I haven't tried this recipe but it looks like a good one.

Here is more info from The US Navy Cookbook:

Per 100 portions:
13 pounds uncooked spaghetti = about 2 oz. per serving
4 3/4 gallons spaghetti sauce = about 3/4 cup per serving

Have a fun time!

Betsy