Recipe for Spaghetti for 50 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
Spaghetti Sauce ----------------
3 can Tomato Puree -- (29 oz)
1 can Tomato Paste -- (12 oz)
3 qt Water
1/2 cup Instant Minced Onion
3 tbl Dried Basil -- --or--
1 cup Fresh Basil -- chopped
2 tbl Salt
2 tbl Sugar
2 tbl Dried Oregano
1 tbl Garlic Powder -- --or--
1 lrg Clove -- minced
5 lb Cooked Speghetti, Drained --
Tossed with oil
1 lb Parmesan Cheese -- grated
----------------- Meatballs ----------------
6 lb Ground Beef
10 x Eggs
1/4 cup Fine Dry Bread Crumbs
1/4 cup Instant Minced Onions
4 tbl Salt
1 tbl Dried Oregano
1/4 tbl Garlic Powder -- --or--
1 x Clove Garlic -- minced
Instructions:
Instructions: Spaghetti:
1. In a twelve quart stock pot combine puree,paste,spices, water, onion, bring to boil and simmer for 1 hr.

2. Add meatballs and simmer additonal 30 min.

3. Serve meatballs & sauce on speghetti to approx. 24 people.

Sauce can be made ahead-it freezes well. Easy to double or triple.

Meatballs:
1. Preheat oven to 350. Grease or spray 3 13 x 9 in baking pans.

2. Combine all ingredients in lg bowl. Mix well w/hands.

3. Scoop up mixture in 1 1/2 ounce ice cream scoop dipped into cold water & shape into balls.

4. Arrange balls 1/2 in apart in a single layer in the baking pans. Bake for 18 minutes or until browned & firm. Finish cooking in sauces.

Makes 48
meatballs

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