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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 10 | pounds | Beef, ground, 80% lean meat / 20% fat, raw | 5 | tablespoons | olive oil, extra virgin | 2 | cans | mushrooms sliced, 4 oz canned, drained | 3 | tablespoons | garlic minced, jar | 3 | large | Onion, chopped | 3 | stalks large (11 | celery | 1 | large (2-1/4 per lb, approx 3-3/4\" long, 3\" dia) | green pepper, chopped | 1 | large (2-1/4 per lb, approx 3-3/4\" long, 3\" dia) | Peppers, sweet, red, raw, chopped | 4 | large (7-1/4 | carrots diced | 156 | ounces | pasta sauce, canned | 7 | cans (16 fl oz) | Tomatoes canned, diced, Not drained | 6 | cups | broth, Beef | 80 | ounces | whole wheat spiral pasta | 3 | tablespoons | soy sauce | 4 | tablespoons | dried italian herb or dried basil (to taste) | 7 | leaves | bay leaf - WHOLE - NOT CRUMBLED | 1 | tablespoon | seasoned salt | 0.5 | tablespoons | salt | 0.5 | tablespoons | garlic powder | 1.5 | teaspoons | black pepper |
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Steps
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Sequence
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Step
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| | 1 | In a large frying pan, brown the ground beef in a little water. Drain well. Place in a well greased large chaffing pan. | | 2 | In a food processor, puree the onions. Add to frying pan with the olive oil. In a food processor, finely mince up the celery, peppers, and carrots. Add to the frying pan. Saute all veges on medium low until tender. Add the garlic the last minute of cooking. Scrape it all into the chaffing pan with the beef. | | 3 | Mix in the spaghetti sauce and beef broth. In a food processor, pulse until finely chopped the canned tomatoes. Add to sauce mixture. Cover and refridgerate. | | 4 | Next day, preheat oven to 350 degrees. Add in all the seasonings and soy sauce. Cover the pan with foil. Place in the oven and cook for 1 and 1/2 hours. | | 5 | Bring a large pot of water to a boil. Cook pasta according to directions. Drain well. Mix into hot sauce mixture. Do this just about 5 minutes before serving. Make sure temp is at least 165 degrees. Serve hot! |
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