Best 6 Crowd Size Spaghetti Sauce Recipes

SAVORY SPAGHETTI SAUCE

Steps:

• In a Dutch oven, cook ground beef and onion until meat is no longer pink and onion is tender; drain. Add the next eight ingredients; bring to a boil. , Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove the bay leaf. Serve with spaghetti. Garnish with oregano if desired.

MILLION DOLLAR SPAGHETTI SAUCE FOR A CROWD

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.

CROWD-SIZE SPAGHETTI SAUCE

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.

CROWD-SOURCED SPAGHETTI AND MEATBALLS

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.

SPAGHETTI AND ITALIAN TOMATO SAUCE

Steps:

• Prepare Italian Tomato-Beef Sauce.
• While sauce is simmering, cook spaghetti as directed on package; drain. Serve meat sauce over spaghetti. Serve with cheese.

SLOW-COOKER MEATY ITALIAN SPAGHETTI SAUCE

Steps:

• Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
• Spoon sausage mixture into cooker.
• Stir in remaining ingredients.
• Cover; cook on Low heat setting 8 to 9 hours.