Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN

1. SAUTEE ONIONS AND GARLIC IN SHORTENING OR SALAD OIL UNTIL TENDER.

2. COMBINE BASIC TOMATO SAUCE MIX, BAY LEAVES, OREGANO, BASIL, THYME, SUGAR and RED PEPPER WITH COLD WATER. MIX UNTIL SMOOTH. COMBINE WITH SAUTED ONIONS. ADD BOILING WATER.

3. BRING TO A BOIL STIRRING CONSTANTLY. COOK AT MEDIUM HEAT 1 MINUTE, STIRRING AS NECESSARY. REMOVE BAY LEAVES.

4. SAUTE ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER.

5. COMBINE ONIONS WITH BEEF, BREAD CRUMBS, EGGS, SALT AND PEPPER, MIX LIGHTLY BUT THOROUGHLY.

6. SHAPE INTO 300-1 1/3 OZ (1-NO. 24 SCOOP) BALLS. PLACE 100 BALLS ON EACH
PAN.

7. BAKE 15 MINUTES OR UNTIL BROWNED. SKIM OR DRAIN OFF EXCESS FAT.

8. ADD SALT AND SALAD OIL TO BOILING WATER. SLOWLY ADD SPAGHETTI WHILE STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN. COOK ABOUT 15 MINUTES OR UNTIL
TNDER, STIRRING OCCASIONALLY. DO NOT OVERCOOK. DRAIN THOROUGHLY.

NOTE:

1. IN STEP 1, 4 1/2 OZ (3/4 CUPS-36 CLOVES) DRY MINCE GARLIC MAY BE
USED. FRY WITH ONIONS.

2. IN STEP 1, 6 2/3 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED; IN STEP 4, 5 OZ (1 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB DRY CHOPPED ONIONS AND IN STEP 4, 2 LB 12 OZ DRY ONIONS A.P. WILL YIELD 2 LB 8 OZ DRY CHOPPED ONIONS.

4. IN STEP 2, 5-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

5. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 350F., 6-8 MINUTES OR UNTIL BROWNED ON HIGH FAN, CLOSED VENT.

6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.

7. SEE BOILED PASTA RECIPE NO. E-4 FOR ADDITIONAL INFORMATION ON PASTA.

8. EACH PORTION: 3 MEATBALLS (3 OZ), 3/4 CUP (6 OZ (1-C LADLE))

SAUCE AND 1 CUP (5 OZ) SPAGHETTI.

SERVING SIZE: 1 CP SPAGH

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