| | Directions | | Brown the ground beef. Drain off any fat and water. Add the spaghetti sauce and heat to 160° for 10 minutes. Cook the pasta in boiling water with the salt and oil (A); uncovered at a fast boil for approximately 10 to 15 minutes. Stir often. Pasta should be done, but not mushy. Drain and rinse with hot water to remove excess starch. Divide into 2 pans and toss each pan with oil (B), also divided. Serve at 160° with the spaghetti sauce. Yield: 50 servings of 3 ounces pasta and 6 ounces meat sauce. |
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| Ingredients | | - |  | 6 pounds ground beef, lean |
| - | | 7 quarts prepared spaghetti sauce |
| - | | 3 pounds + 4 ounce long spaghetti pasta |
| - | | 3 gallons + 1 quart water |
| - | | 3 tablespoons salt |
| - | | 3 tablespoons cooking oil (A) |
| - | | 1/4 cup cooking oil (B) |
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