Recipe Name "Whacky" Spaghetti Submitted by Rebecca Short Recipe Description I was given this recipe by the cook who previously had my job. It's a good way to get kids to eat goulash! Quantity 0 Quantity Unit Prep Time (minutes) 60 Cook Time (minutes) 60 Ready In (minutes) 120

Ingredients Amount Measure 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 Steps Sequence Step 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!