Recipe: School Cafeteria Spaghetti and Meat Sauce (50 servings, 1970's)

SCHOOL CAFETERIA SPAGHETTI AND MEAT SAUCE
Makes 50 servings

FOR THE MEAT SAUCE:
8 lb 10 oz raw ground beef (no more than 24% fat)
1 3/4 cup (6 oz) dehydrated onions or 2 qt (3 lb) fresh onions, chopped
1 tbsp + 1 1/2 tsp garlic powder
1 1/2 tsp black pepper
2/3 no. 10 can (4 lb 4 oz) canned tomatoes, with liquid, chopped
1/4 no. 10 can (1 lb 12 oz) tomato paste
1 1/2 qt water

FOR THE SEASONINGS:
3 tbsp + 2 tsp flaked basil
3 tbsp + 2 tsp flaked oregano
2 tbsp + 2 tsp flaked marjoram
1 1/2 tsp flaked thyme

FOR THE SPAGHETTI:
3 gal water
1 tbsp salt
3 lb 1 oz spaghetti, broken into thirds

Brown ground beef. Drain. Add onions and garlic powder. Cook for 5 minutes. Add black pepper, canned tomatoes, tomato paste, 1 1/2 quart water and combined seasonings. Simmer about 1 hour.

Heat 3 gallons water to rolling boil. Add salt. Slowly add spaghetti. Stir constantly, until water boils again. Cook 10-12 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well.

Stir drained spaghetti into meat sauce. Pour into serving pans.

Portion 3/4 cup per serving.

Source: USDA School Lunch recipes, 1971.