Serves 30
Sometimes, a pot of sauce just doesn't do it. The recipe below is an adaptation of my own recipe that has been modified to feed the masses, roughly a crowd of 30-40. I make it as a marinara and keep the meat on the side, but you can always add meat while it's cooking.
96 oz. tomato puree or crushed tomatoes
30 oz. tomato paste
42 oz. diced tomatoes
2 cloves garlic, crushed
3 onions
2 T salt
3/4 t pepper
1 T sugar
2 T basil
couple pinches oregano x 3
6 C water
5 lb. ground beef or meatloaf mix (optional)
In a large stock pot, saute onions and garlic in olive oil until soft. Add the rest of the ingredients except for the ground beef. Cook with lid on loose on low heat for three to four hours. Stir often. Add extra water if sauce thickens too much. In a separate pan, brown the ground beef; add to the sauce while cooking for a meat sauce or hold it on the side to add when serving, as desired.
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