Wednesday, June 26, 2013

Spaghetti Sauce for 100

Spaghetti Sauce for 100
3 lb. hot Italian sausage
10 lb. meat loaf mix (beef, pork, veal)
10 large cans Italian "pear" tomatoes
20 medium size green peppers, chopped
10 (6 oz.) cans tomato paste
10 (1 lb.) cans regular tomatoes
20 large onions, chopped
20 cloves garlic, chopped
1/2 c. sugar
20 tsp. oregano
salt and pepper to taste
1 c. olive oil

Fry peppers and onions briefly in olive oil. Remove to large kettles. Brown meat loaf mix quickly,
breaking it up as it cooks. Add to kettles with tomatoes, garlic and oregano.
Remove sausage from casing, break up and add mixing all thoroughly.
(A wire potato masher works fine for this job.) Simmer about 2 hours, stirring as needed.
Add tomato paste, sugar, salt and pepper to taste. Continue simmering 1/2 hour.
Add water if needed to keep from sticking or to thin for serving.



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