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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 25 |
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Field editor Julia Livingston of Frostproof, Florida sent the recipe for this spaghetti that feeds a crowd. For easy transport, assemble pasta and sauce in an insulated carrier. Ingredients:
5 pounds ground turkey or beef |
5 medium onions, chopped |
1 bunch celery, chopped |
8 cans (14-1/2 ounces each) diced tomatoes, drained |
2 cans (6 ounces each) tomato paste |
1 cup worcestershire sauce |
1/2 cup sugar |
4 tablespoons salt |
4 pounds uncooked spaghetti |
Directions:
1. In two large Dutch ovens or soup kettles, cook the beef, onions and celery over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, Worcestershire sauce, sugar and salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
2. Cook spaghetti according to package directions; drain. Serve with meat sauce. Yield: 25 servings (about 3/4 cup meat sauce with 3/4 cup spaghetti).
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