Best 7 Jennys Homemade Spaghetti Sauce For A Crowd Recipes

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Indulge in a culinary journey with Jenny's Homemade Spaghetti Sauce, a delightful recipe passed down through generations for its rich flavor and versatility. This delectable sauce is a symphony of ripe tomatoes, aromatic herbs, and savory spices that come together to create a taste sensation that will tantalize your taste buds. Whether you're hosting a hearty family dinner, a cozy gathering with friends, or simply seeking a comforting meal, this versatile sauce has you covered. Discover the secrets behind this beloved recipe and explore variations like the Slow Cooker Spaghetti Sauce, a hassle-free option for busy weeknights, and the Easy Marinara Sauce, a quick and flavorful choice for pasta lovers. Get ready to elevate your pasta dishes with Jenny's Homemade Spaghetti Sauce, a culinary masterpiece that promises to leave a lasting impression.

Here are our top 7 tried and tested recipes!

JENNY'S HOMEMADE SPAGHETTI SAUCE FOR A CROWD



Jenny's Homemade Spaghetti Sauce For A Crowd image

This is my version of homemade spaghetti sauce. My family likes it and I hope you will also.

Provided by Jenny Morrell

Categories     Other Sauces

Number Of Ingredients 9

2 lb ground chuck (or 1 lb. beef plus 1 lb. italian sausage)
1 medium bell pepper, chopped
1 medium onion, chopped
1 pt chopped mushrooms
1 (28 oz.) can(s) italian seasoned diced tomatoes
1 (15 oz.) can(s) prepared pizza sauce
1 pkg italian spaghetti suace powder mix
1 (24 oz.) bottle ketchup
1 (16 oz.) pkg spaghetti noodles, boiled until tender

Steps:

  • 1. Sweat onions, peppers and mushrooms until soft. Add hamburger and sausage. Cook until meat is just done.
  • 2. Stir in remaining ingredients and simmer for 1 hour
  • 3. Serve over spaghetti noodles and top with parmesan cheese or cheese of your liking.

MILLION DOLLAR SPAGHETTI SAUCE FOR A CROWD



Million Dollar Spaghetti Sauce for a Crowd image

We cooked this tasty spaghetti sauce for a huge PTA fundraiser, People asked for the recipe. It makes enough for 50 servings but can be doubled, etc. Use separate pots for each recipe you cook. We cooked all this food in the school cafeteria kitchen. I had a lot of admiration for the school kitchen chefs after this one meal.

Provided by YaYa1689

Categories     Spaghetti

Time 2h40m

Yield 4-6 gallons, 50 serving(s)

Number Of Ingredients 12

7 lbs ground chuck
7 (29 ounce) cans tomato sauce (or 2 - 6.7 lbs cans, Do not add water)
6 tablespoons hamburger (may be in packets by instant gravies) or 6 tablespoons meatloaf seasoning mix (may be in packets by instant gravies)
2 bay leaves
4 tablespoons grated parmesan cheese (may use dry, but fresh is best)
1 lemon, juice of
1 1/2 teaspoons salt
1 1/4 teaspoons pepper
1 teaspoon oregano
7 onions, chopped
1/4 cup butter (1/2 stick)
7 (1 lb) boxes spaghetti

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.

SPAGHETTI SAUCE FOR A CROWD



Spaghetti Sauce for a Crowd image

Time 1h5m

Yield 40-50 servings

Number Of Ingredients 18

2 pounds ground sausage
3 onions, chopped
2 Tb garlic, minced
8 (28 ounce) cans crushed tomatoes
8 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
3 tsp fennel
6 bay leaves
1 1/2 T oregano
1 1/2 Tb Italian seasoning
1/4 tsp red pepper flakes
1/2 tsp pepper
1/2 tsp salt
4 T beef bullion granules
4 T lemon juice
4 Tb brown sugar
6 Tb olive oil
1 1/2 Tb balsamic vinegar

Steps:

  • 1. Into a large stock pot, or sauce pan place the sausage, onion and garlic. Brown over medium high heat until the sausage is cooked through and the onions are translucent.
  • 2. Add all the other ingredients and stir to combine. Bring to a simmer over medium high heat.
  • 3. Stirring occasionally, allow it to simmer for 45 minutes.
  • Serve immediately, or refrigerate/freeze until ready to use. Will keep in the fridge for 1 week and in the freezer for up to 3 months. To freeze, allow it to come to room temperature, then carefully pour into Ziploc bags or glad-ware storage containers. When you are ready to serve, thaw completely and reheat in a sauce pan over medium high heat, stirring occasionally to be sure it doesn't burn to the bottom of the pan.

CROWD-SIZE SPAGHETTI SAUCE



Crowd-Size Spaghetti Sauce image

Crowd-Size Spaghetti Sauce, a classic meaty main dish, come from Donna Bennet of Bramalea, Ontario. She writes,"This is the best sauce I've ever made. It's handy for a large group, but I also sometimes freeze smaller portions for quick family meals."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 70 servings (8 quarts).

Number Of Ingredients 15

4 pounds ground beef
4 large onions, chopped
4 garlic cloves, minced
4 cans (28 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) tomato paste
1 can (29 ounces) tomato sauce
2 cups water
2 cans (4-1/4 ounces each) chopped ripe olives, drained
2 cans (4 ounces each) mushroom stems and pieces, drained
1/2 cup minced fresh parsley
1/4 cup packed brown sugar
2 tablespoons dried basil
2 tablespoons salt
4 teaspoons dried oregano
2 teaspoons pepper

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.

Nutrition Facts :

CROWD-SOURCED SPAGHETTI AND MEATBALLS



Crowd-Sourced Spaghetti and Meatballs image

One of the first meals many home cooks attempt is spaghetti and meatballs. It's simple yet comforting, and whether we grew up eating it from a can or homemade, the dish has a rightful place in our childhood memories. I first learned to twirl my fork with spaghetti from the can, and somewhere along the way, maybe when it was decided that I would enjoy the nuances of a different version, my mom's homemade spaghetti and meatballs arrived at the table. But this recipe isn't hers; it's yours! Now let's get down to it: According to the poll I posted, you all had mixed feelings about using dried herbs versus fresh, but dried won with 51 percent of the votes. It was so close, I'll leave you fresh-herb lovers with a tip: If you go with fresh, use three times more than the amount of dried herbs in the recipe. And although no one asked, you should know that this recipe goes well with garlic bread. And tons of it. So here it is: a recipe curated by you and for you. To catch the next poll, follow me @SunnyAnderson on Twitter. It's the tastiest questionnaire around!

Provided by Sunny Anderson

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 23

1 pound ground beef
1/3 cup Italian seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 large cloves garlic, grated
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
Kosher salt and freshly ground pepper
1/4 cup milk
1 large egg
1 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
2 large cloves garlic, grated
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
Kosher salt and freshly ground pepper
1/4 cup dry red wine
1 28-ounce can crushed tomatoes
1/2 cup low-sodium chicken broth
1 teaspoon sugar
12 ounces spaghetti
Grated Parmesan cheese, for topping

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.

ALFREDO FOR A CROWD



Alfredo for a Crowd image

An easy Alfredo sauce you can scale to a large crowd. This will not separate like some Alfredo sauces and is stable enough to make for a group event. The sauce will be stable if you keep it covered. It may be easiest to dip the fettuccine into the sauce with tongs.

Provided by P Addeid

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 40m

Yield 50

Number Of Ingredients 7

1 pound butter
1 tablespoon powdered lemon peel (such as Penzeys)
3 teaspoons garlic, minced
3 teaspoons ground white pepper
3 pounds cream cheese, softened
3 quarts half-and-half
6 ½ pounds shredded Parmesan cheese

Steps:

  • Melt butter with lemon peel, garlic, and white pepper in a saucepan over medium-low to low heat. Add cream cheese and half-and-half; cover and and let heat slowly, whisking to combine. Add Parmesan cheese. Stir occasionally with a whisk until cheese is melted and the sauce is an even consistency, about 30 minutes.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 5.4 g, Cholesterol 113.3 mg, Fat 39.6 g, Fiber 0.1 g, Protein 26.2 g, SaturatedFat 25 g, Sodium 1157.6 mg, Sugar 0.2 g

SPAGHETTI FOR 100



Spaghetti for 100 image

Spaghetti for 100 comes from Marilyn Monroe of Lansing, Michigan. "A club I belong to used this main dish for a fund-raising dinner," she reports. "One man came 50 miles because he'd had the dinner the year before and liked it so much. We sent him home with an extra container of sauce."

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 100 servings (about 50 cups sauce).

Number Of Ingredients 9

6 pounds ground beef
2 cups chopped onion
16 garlic cloves, minced
12 cans (29 ounces each) tomato sauce
4 cans (18 ounces each) tomato paste
1/4 cup salt
3 tablespoons sugar
2 tablespoons each Italian seasoning, dried basil and oregano
13 pounds spaghetti, cooked and drained

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.

Nutrition Facts :

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid scrambling later on.
  • Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. This includes using fresh tomatoes, onions, garlic, and herbs.
  • Brown the Meat Well: Browning the meat well will help to develop its flavor and give the sauce a richer color.
  • Simmer the Sauce: Simmering the sauce for at least 30 minutes will help to meld the flavors and create a thicker, more flavorful sauce.
  • Adjust the Seasoning: Taste the sauce as it simmers and adjust the seasoning as needed. You may need to add more salt, pepper, or herbs.
  • Serve Over your Favorite Pasta: This sauce can be served over any type of pasta, but it is especially good with spaghetti, penne, or rigatoni.

Conclusion:

Jenny's Homemade Spaghetti Sauce for a Crowd is a delicious and easy-to-make recipe that is perfect for feeding a large group of people. The sauce is made with simple, fresh ingredients and can be customized to your own taste. Whether you like your sauce meaty, vegetarian, or somewhere in between, this recipe is sure to please everyone. So next time you're looking for a crowd-pleasing dish, give Jenny's Homemade Spaghetti Sauce a try.

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