ITALIAN SPAGHETTI FOR 100

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ITALIAN SPAGHETTI FOR 100

13 lb. spaghetti
2 lb. mushrooms
1 c. shortening
5 lb. onions, chopped
3/4 c. garlic, dehydrated
15 lb. beef, finely ground
5 oz. salt

Step #1: Drain mushrooms and set liquid aside to be used in step 2. Melt shortening. Add mushrooms, onions, garlic, beef and salt. Cook stirring frequently until beef is well browned. 1 3/4 qt. tomato puree 2 #2 1/2 cans tomato paste 1 qt. hot water 12 crumbled bay leaves 1/4 c. sugar 2 1/2 tbsp. cayenne pepper 1 tbsp. oregano

Step #2: Mix in tomatoes, puree, paste, mushroom liquid, water, bay leaves, sugar, cayenne pepper and oregano. Cook on low heat for 2 hours. Stir occasionally to prevent sticking. If necessary add hot water to prevent from becoming too thick. Skim any excess fat from top before serving.

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