Recipe Name Spaghetti & Meatballs Submitted by jgouker Recipe Description L03901 Quantity 100 Quantity Unit SV (4-5 MB +3/4C Sauce) Prep Time (minutes) 10 Cook Time (minutes) 90 Ready In (minutes) 100

Ingredients Amount Measure Ingredient 1 1/2 gallons boiling water 53 cups chopped or sliced Chopped fresh tomatoes 6 cups, chopped Yellow onion, chopped 74 cups tomato paste 1 cup white sugar 2 tablespoons garlic powder 1 tablespoon basil 12 leaves bay leaf 1 tablespoon oregano 2 tablespoons thyme, dry, ground 10 gallons boiling water 192 ounces spaghetti noodles 20 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. 2 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. 3 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.