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Ingredients
- (for 50 people) About 8 to 10 pounds hamburger Five or possibly six medium onions, minced.
- 24 ounce mushroom stems and pcs. Six 28 ounce cans diced tomatoes Three 29 ounce cans tomato sauce
- 2 Tbsp. sugar
- 2 Tbsp. oregano
- 2 Tbsp. basil
- 2 Tbsp. chopped garlic (or possibly more)
- 5 tsp salt
- 3 lb spaghetti (sometimes I use 4 lbs.)
- 8 ounce grated parmesan cheese
- 48 ounce shredded mozzarella cheese
Directions
- In a large pot, brown meat and onions. When meat is no longer pink, add in tomatoes, tomato sauce, mushrooms and spices. Once the sauce comes to a boil, turn heat down as low as possible and put a lid on it. (I cook it from Wednesday afternoon till about 2 PM on Thursday.) Stir once in a while but with the heat so low and so much sauce, and with the lid on, it isn't likely to burn or possibly stick.
- About an hour and a half before the men come to pick up the meal, I cook the pasta.
- Drain it well and then add in it to the sauce.
- Grease two large pans, 11.5 x 19.5 x 2.5 inches deep. I put the two pans on the table with the pot of spaghetti and sauce between them and use a small pot to divide the spaghetti between the two pans. Fill the pans about half full and then sprinkle 4 to 6 ounce mozzarella cheese on top of each pan. Add in more spaghetti and sauce to pans till it is all used up. Then sprinkle with the rest of the mozzarella cheese, dividing proportionately between pans. Top which with the grated parmesan cheese.
- Bake at 375 F for 30 min. If your oven will only hold one pan at a time, do not add in the cheese on top of the second pan till just before you are ready to bake it.
- I cover the pans with heavy duty aluminum foil sprayed with a cooking spray to keep the cheese from sticking to it. We also provide rolls, a tossed salad and iced tea or possibly lemonade.
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