Spaghetti meat sauce for 100 people?

Here's a breakdown of how to make spaghetti meat sauce for 100 people, keeping in mind the importance of large-scale cooking, efficiency, and deliciousness:

Yield: 100 Servings

Prep Time: 1 hour

Cook Time: 2-3 hours

Ingredients:

* Meat:

* 20 lbs Ground Beef (80/20 lean to fat ratio is ideal)

* 5 lbs Ground Pork (optional, for richer flavor)

* Veggies:

* 5 lbs Onions, chopped

* 10 lbs Celery, chopped

* 10 lbs Carrots, chopped

* 5 lbs Garlic, minced (about 100 cloves)

* Canned Goods:

* 20 (28oz) cans Crushed Tomatoes

* 10 (15oz) cans Tomato Sauce

* 5 (15oz) cans Tomato Paste

* Seasoning:

* 10 tbsp Dried Oregano

* 10 tbsp Dried Basil

* 5 tbsp Dried Thyme

* 5 tbsp Dried Parsley

* 5 tbsp Salt

* 3 tbsp Black Pepper

* 2 tbsp Sugar (to balance acidity)

* Optional:

* 1-2 cups Red Wine (optional, for depth of flavor)

* 1/2 cup Beef Broth (if the sauce needs additional liquid)

Equipment:

* Large Stock Pot (at least 30 quarts)

* Large Skillet (for browning meat)

* Large Mixing Bowls (for chopping vegetables, etc.)

* Ladle or Serving Spoon

* Rubber Spatula

Instructions:

1. Prep:

* Meat: Combine ground beef and pork (if using) in a large mixing bowl.

* Veggies: Chop onions, celery, carrots, and garlic.

2. Browning the Meat:

* Work in batches, browning ground beef in a large skillet over medium-high heat. Drain off excess grease.

* Add browned meat to the stock pot.

3. Sauté the Vegetables:

* Sauté chopped onions, celery, carrots, and garlic in the same skillet until softened, about 10 minutes.

* Add the sautéed vegetables to the stock pot.

4. Adding the Sauce:

* Pour crushed tomatoes, tomato sauce, and tomato paste into the stock pot.

* Stir in dried oregano, basil, thyme, parsley, salt, pepper, and sugar.

* Stir in red wine (optional) and beef broth (if needed).

5. Simmer:

* Bring the sauce to a simmer over medium heat.

* Reduce heat to low, cover, and simmer for at least 2-3 hours, stirring occasionally. The longer it simmers, the richer the flavor.

6. Adjusting Flavor:

* Taste the sauce as it simmers and adjust seasonings as needed. You can always add more salt, pepper, herbs, or a splash of sugar to balance acidity.

7. Serving:

* Serve the sauce hot over cooked spaghetti.

* Offer grated Parmesan cheese and additional seasonings on the side for guests to customize their servings.

Important Tips for Large-Scale Cooking:

* Divide and Conquer: For easier handling, consider browning the meat in two or three batches.

* Don't Crowd the Pan: Overcrowding the skillet while browning the meat will result in steaming instead of browning. Work in batches to ensure even cooking.

* Use a Large Pot: A large stock pot is essential to accommodate the volume of sauce.

* Stir Regularly: Stir the sauce frequently while simmering to prevent sticking and ensure even cooking.

* Taste Test: Taste the sauce regularly to ensure it's seasoned to your liking.

* Prepare Ahead: The sauce can be made a day in advance and reheated before serving.

Optional Garnishes and Side Dishes:

* Fresh basil leaves

* Grated Parmesan cheese

* Garlic bread

* Salad

* Dessert

This recipe is a starting point. Feel free to customize it with your favorite ingredients and adjust the quantities as needed.