How To make Spaghetti For 50
Spaghetti Sauce:
3 cn Tomato Puree (29 oz)
1 cn Tomato Paste :
(12 oz)
3 qt Water
1/2 c Instant Minced Onion
3 tb Dried Basil :
or
1 c Fresh Basil :
chopped
2 tb Salt
2 tb Sugar
2 tb Dried Oregano
1 tb Garlic Powder :
or
1 lg Clove :
minced
5 lb Cooked Speghetti, Drained
Tossed with oil 1 lb Parmesan Cheese :
grated
Meatballs:
6 lb Ground Beef
10 Eggs
1 1/4 c Fine Dry Bread Crumbs
1/4 c Instant Minced Onions
4 tb Salt
1 tb Dried Oregano
1/4 tb Garlic Powder :
or
1 Clove Garlic :
minced
1 1/2 tb Pepper
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 Recipe By : Rita Stockwell <ras@U.WASHINGTON.EDU>
How To make Spaghetti For 50's Videos
How To Make THE BEST Baked Spaghetti | Easy & Cheesy Spaghetti Recipe #MrMakeItHappen
Baked Spaghetti was one of the very first things I learned to cook when I moved out on my own. Back then I just dumped a jar of Ragu on some noodles and topped it with cheddar cheese, lol. Today though, I show you guys how to really elevate this childhood classic! Let's #MakeItHappen
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Shopping List:
1 28oz can Tomato Sauce
1 28oz can chopped tomatoes
1 onion
1 bell pepper
4 cloves minced garlic
1 lb ground beef 80/20
1 lb mild italian sausage
1 tsp worcestershire sauce
1/4 cup dry red wine
italian seasoning
red pepper flakes
salt/pepper/garlic/onion powder
2 pinches of sugar
fresh basil
2 tbsps tomato paste
1 package spaghetti
2 tbsps butter
salt, pepper, garlic, onion powder
sugar as needed to balance acidity
basil
Shredded cheddar cheese (enough to top the pasta before it goes into the oven - 1-2 cups)
Cheese Layer:
1 cup shredded parmesan cheese
16 oz Mozzarella cheese (save some for the top)
1/2 cup sour cream
5.2 oz boursin garlic and herb cheese
fresh chopped parsley
salt, pepper, garlic, onion powder
sugar as needed to balance acidity
Directions:
Start by making your pasta sauce. Heat olive oil in a dutch oven or sauce pot and add onion and bell pepper over medium heat. Once the veggies are tender (after about 3-4 minutes) - add in your ground beef and italian sausage. Cook the meat until fully cooked and begin to season with all purpose seasoning (salt, pepper, garlic, onion powder) red pepper flakes, and italian seasoning. Next, add in garlic paste and tomato paste and mix to combine. Cook 1-2 minutes and then deglaze with red wine or chicken stock. Bring to a boil and then add in your tomato sauce and chopped or crushed tomatoes. Allow the sauce to come up to a simmer and cover with a lid (on low heat) and simmer for at least 30-45 minutes and up to 1-2 hours - stirring occasionally. Add fresh Basil leaves for added flavor. Add sugar as needed to balance the acidity (should only need a pinch or two)
In a separate mixing bowl, add your cheese layer ingredients and mix to combine. Season to taste and refrigerate until needed. Boil pasta to package instructions.
In a casserole dish, add a thin layer of meat sauce to the bottom and then add sauce to your spaghetti noodles to coat. Add a layer of sauced spaghetti and then your cheese layer - top with shredded cheese. Add another layer of spaghetti and top with a thin layer of meat sauce and shredded cheese. Bake on 375 for 30 minutes or until browned and bubbling.
Spaghetti Salad (lunch & dinner idea)
Get the Recipe:
⭐️ Spaghetti salad is an easy, delicious, and colorful dish with fresh veggies, cooked spaghetti, a tangy Italian dressing, and your favorite add-ins.
⭐️ Ingredients
SALAD
12 ounces (320 grams) spaghetti
2 cups (320 grams) cherry tomatoes halved
1 cup (150 grams) cucumber diced
1 cup (150 grams) yellow bell pepper diced
⅓ cup (50 grams) pitted olives halved
1 small shallot finely chopped
2 tablespoons parsley chopped
2 ounces (60 grams) feta cubed or crumbled
DRESSING
¼ cup (50 grams) extra virgin olive oil
2 tablespoons (30 grams) lemon juice
2 teaspoons grated lemon zest
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon salt or more to taste
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
5 kilo SPAGHETTI RECIPE
THANK YOU FOR WATCHING RICHYUM
5KILO SPAGHETTI RECIPE
INGREDIENTS:
5KILO SPAGHETTI NOODLESS
5KILO SPAGHETTI SAUCE
ISA PIRASO UNION MALAKI / BIG SIZE BAWANG I BUO CHOP
1KILO PORK
3PCS PORK CUBES
ONE KILO HOTDOG SLICED
CHESS
5CUPS OF WATER
125GRAMS TOMATO PASTE
COOKING OIL 1/4 CUP
ASIN 2 TABLES SPOON
1/2 GROUND BLACK PEPPER
2TABLE SPOON BROWN SUGAR
CATSUP 1 CUP
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BELL
ANG COMMENT DOWN BELOW
GOD BLESS AND KEEP SAFE
HOW TO COOK SPAGHETTI GOOD FOR 20 to 25 PERSON... 5th vlog...
How to cook spaghetti good for 20 to 25 person...
Love & Best Dishes: Baked Spaghetti Recipe | Ground Beef Recipes for Dinner
Baked Spaghetti Recipe - We could all use more ground beef recipes for dinner, so Paula is sharing her family's favorite homemade baked spaghetti recipe.
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Baked Spaghetti Recipe:
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The Only Homemade Spaghetti Recipe You'll Ever Need
The Only Homemade Spaghetti Recipe You'll Ever Need - Now this is the Spaghetti you've been looking for! This is the best Spaghetti Sauce EVER!
Ingredients:
1 lb. Ground Beef
1 lb. Italian Sausage
Angel Hair Pasta (I used 1 box)
4 28 oz. cans San Marzano Style Tomatoes
2 tbsp Tomato Paste
2 Large Green Bell Peppers
5 tsp Minced Garlic or 5 Garlic Cloves Minced
2 tbsp Fresh Basil, Chopped
2 tsp Dried Basil
1 tsp Dried Oregano
1/2 tsp each Kosher Salt and Black Pepper
2 tbsp Branch and Vine Garlic Infused Olive Oil
1/2 tsp Crushed Red Pepper Flakes
Salt and Pepper to taste
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