Recipe: Spaghetti with Meatballs and Sauce (18-quart roaster oven - serves 50)

SPAGHETTI WITH MEATBALLS AND SAUCE
Servings: 50
Makes approximately 200 meatballs

1 recipe meatballs, cooked (recipe follows)
FOR THE SAUCE:
4 cans (29 oz. each) stewed tomatoes
4 cans (29 oz. each) tomato puree
4 cans (12 oz. each.) tomato paste
1 large onion, finely diced
1/2 cup granulated sugar
1/2 cup Italian herb seasoning
1 tbsp. salt
FOR THE SPAGHETTI:
8 lb. spaghetti noodles (uncooked)
3 tbsp. salt
6 tbsp. vegetable oil
1/2 cup butter or margarine, melted
fresh grated parmesan cheese

TO PREPARE THE SAUCE:
Preheat 18-quart Roaster Oven to 350 degrees F.

Combine all sauce ingredients in Cookwell (of an 18-quart roaster oven); stir until well mixed.

Cover; cook 2 1/2 to 3 hours or until thick.

Add cooked meatballs; stir until covered with sauce.

Reduce temperature to 300 degrees F. Cover; cook 45 to 60 minutes or until meat is heated through.

Cook noodles in hot boiling water in three large pots. Add 1 Tbsp. salt and 2 Tbsp. oil to each pot. Stir noodles gently during cooking. Drain; toss with melted margarine.

Serve immediately with hot sauce and meatballs; sprinkle on Parmesan cheese.

MEATBALLS
Makes approximately 200 meatballs

5 lb. lean ground beef
2 pkg. (1 1/4 oz.) dry onion soup mix
4 large eggs

Preheat 18-quart Roaster Oven to 425 degrees F.

Combine all ingredients; stir until well mixed. Form into 1-inch meatballs. Place meatballs into preheated Cookwell.

Cover; bake 30 to 45 minutes. Stir occasionally to brown all sides of meatballs.

Source: Nesco