—–Spaghetti Sauce—–
3 cn Tomato Puree — (29 oz)

1 cn Tomato Paste — (12 oz)

3 qt Water

1/2 c Instant Minced Onion

3 tb Dried Basil — –or–

1 c Fresh Basil — chopped

2 tb Salt

2 tb Sugar

2 tb Dried Oregano

1 tb Garlic Powder — –or–

1 lg Clove — minced

5 lb Cooked Speghetti, Drained –

Tossed with oil 1 lb Parmesan Cheese — grated

—–Meatballs—–
6 lb Ground Beef

10 Eggs

1 1/4 c Fine Dry Bread Crumbs

1/4 c Instant Minced Onions

4 tb Salt

1 tb Dried Oregano

1/4 tb Garlic Powder — –or–

1 Clove Garlic — minced

1 1/2 tb Pepper

Spaghetti: 1.
In a twelve quart stock pot combine

puree,paste,spices, water, onion, bring to boil and simmer for 1 hr.
2.
Add meatballs and simmer additonal 30 min.

3.
Serve meatballs & sauce on speghetti to approx.
24

people.
Sauce can be made ahead–it freezes well.
Easy to double or triple.
Meatballs: 1.
Preheat oven to 350.
Grease or spray 3 13 x 9 in

baking pans.
2.
Combine all ingredients in lg bowl.
Mix well

w/hands.
3.
Scoop up mixture in 1 1/2 ounce ice cream scoop

dipped into cold water & shape into balls.
4.
Arrange balls 1/2 in apart in a single layer in

the baking pans.
Bake for 18 minutes or until browned & firm.
Finish cooking in sauces.
Makes 48 meatballs Recipe By : Rita Stockwell <ras@U.WASHINGTON.EDU>