Chias Spaghetti Sauce For A Crowd Recipes

Steps:

• In a large stock pot, brown beef, onion and garlic; drain. Add tomato sauce and paste, salt, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 2-3 hours, stirring occasionally. Serve over spaghetti.

Steps:

• In several stockpots, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients; cover and simmer for 4 hours, stirring occasionally.

Steps:

• Make the meatballs: Combine the beef, breadcrumbs, cheese, garlic, parsley, basil and 3/4 teaspoon each salt and pepper in a large bowl. Whisk together the milk, egg and Worcestershire sauce in a small bowl. Pour over the meat and gently mix with your hands until well blended. Roll into 12 golf ball-size meatballs. Refrigerate until chilled, at least 20 minutes.
• Heat the olive oil in a large Dutch oven or other pot over medium-high heat. Add the meatballs in a single layer and cook, turning, until well browned all over, 6 to 8 minutes. Remove the meatballs to a plate and set aside. Discard the oil and gently wipe out the pot with a paper towel.
• Make the sauce: Heat the olive oil in the same pot over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Stir in the garlic, parsley, basil and 1/2 teaspoon each salt and pepper; cook 1 minute. Add the wine and cook, scraping up the browned bits from the bottom of the pot, until the wine is nearly evaporated, about 2 minutes. Stir in the tomatoes, chicken broth, sugar and 1/2 cup water.
• Add the meatballs to the sauce. Bring to a simmer, then reduce the heat to low and cook until the meatballs are cooked through and the sauce thickens slightly, 18 to 20 minutes; season with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Return the spaghetti to the pasta pot, ladle in about half of the sauce and toss well to coat, adding more sauce if necessary. Divide the spaghetti and meatballs among bowls. Top with Parmesan and serve with the remaining sauce.

Steps:

• Brown onions in butter until golden and limp.
• Remove to a huge pot or divide equally into 2 dutch ovens.
• In a separate pan, brown meat well and then drain of all fat.
• Add meat to the pot you have the onions & stir in all of the seasonings.
• Simmer for a few minutes while you open sauces and pour in pan.
• After emptying last can, fill it 1/4 full of water and swish around to remove all of the tomato sauce, pour into the next can and swish until all the cans are clean.
• Add this anemic catsup into the pan of sauce.
• Check the recipe once more to make sure all of the ingredients have been added.
• Each one is important, but do not add TWICE!
• THIS IS AN EXPENSIVE SAUCE TO HAVE ANYTHING LEFT OUT.
• Simmer slowly for 2-3 hours.
• Check every 40 minutes or earlier to stir.
• Remove bay leaves when through with cooking.
• Makes a nice med thick meat sauce.
• **Cook your pasta and serve.

Steps:

• in a very large stockpot heat oil and add onions, garlic and chopped beef, stir til browned, remove make meatballs-add ingredients, form into balls, add to pot, cook until browned, remove add sausages, cook until browned, remove, cut into 2" piece.
• add all back to pot, add remaining ingredients, bring to boil, lower to simmer and cook, partially covered 3-4 hrs, stirring every half hour serve over 3 lbs of al dente pasta with freshly grated cheese.