Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 1 1/2 | gallons | boiling water | 53 | cups chopped or sliced | Tomatoes (chopped) | 6 | cups, chopped | Large Yellow Onions, Chopped | 74 | cups | Tomato Paste – Bountiful Harvest, #10 Can | 1 | cup | granulated sugar | 2 | tablespoons | spices, garlic powder | 1 | tablespoon | basil | 12 | leaves | bay leaf | 1 | tablespoon | oregano | 2 | tablespoons | thyme, dry, ground | 10 | gallons | boiling water | 192 | ounces | spaguetti,dry,enriched | 25 | pounds | Meatball, Hormel, Beef & Pork |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 1 | SAUCE: 1. COMBINE TOMATOES, TOMATO PASTE, WATER, ONIONS, SUGAR, SALT, GARLIC POWDER, BASIL, THYME, OREGANO AND BAY LEAVES. 1A. BRING TO BOIL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL THICKENED, STIRRING OCCASIONALLY. REMOVE BAY LEAVES.
MEATBALLS: 2. CONVECTION OVEN - (FROZEN) HEAT OVEN TO 350 F. PLACE MEATBALLS IN SINGLE LAYER IN SHALLOW BAKING PAN. HEAT 25-30 MINUTES OR UNTIL HOT, TURNING ONCE. (8 minutes if using the small meatballs) (THAWED) HEAT OVEN TO 350 F. PLACE MEATBALLS IN SINGLE LAYER IN SHALLOW BAKING PAN. HEAT 8-10 MINUTES OR UNTIL HOT, TURNING ONCE.
SPAGHETTI: 3. ADD SALT AND SALAD OIL TO BOILING WATER. SLOWLY ADD SPAGETTI WHILE STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN. COOK ABOUT 15 MINUTES OR UNTIL TENDER, STIRRING OCCASIONALLY. DO NOT OVERCOOK. DRAIN THOROUGHLY. CONVECTION OVEN: 35O F. OVEN (HIGH FAN - CLOSED VENT) 6 TO 8 MINUTES OR UNTIL BROWNED. EACH PORTION: .75 CUP SPAGHETTI 4-5 MEATBALLS .75 CUP SAUCE. |
|