Spaghetti for 100 or Oamc
Perfect for feeding a crowd or stocking your freezer, this "Spaghetti for 100 or OAMC" recipe is a hearty, flavor-packed solution for large gatherings or make-ahead meal planning. Featuring 20 pounds of al dente spaghetti, a rich and savory meat sauce chock-full of ground beef, Italian sausage, and aromatic herbs, this recipe creates an irresistible feast for 100 servings. Simmered low and slow for hours, the tomato-based sauce develops deep, bold flavors balanced with a hint of sweetness from sugar. Whether you're hosting a big event or diving into Once-a-Month Cooking (OAMC), this versatile recipe includes instructions for both immediate serving and freezer-friendly storage. Serve hot with a generous sprinkle of Parmesan cheese for a classic Italian experience everyone will love.
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Recipe Information
Ingredients
- 20 pounds Spaghetti pasta
- 15 pounds Ground beef
- 5 pounds Italian sausage
- 5 large Onions, finely chopped
- 20 Garlic cloves, minced
- 10 28-ounce cans Canned crushed tomatoes
- 15 6-ounce cans Tomato paste
- 10 15-ounce cans Tomato sauce
- 5 quarts Water
- 5 tablespoons Dried oregano
- 5 tablespoons Dried basil
- 5 tablespoons Salt
- 2.5 tablespoons Black pepper
- 5 tablespoons Sugar
- 1 cup Olive oil
- 2 pounds Parmesan cheese, grated
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti pasta in batches according to package instructions until al dente. Drain and toss with a bit of olive oil to prevent sticking. Set aside in covered containers.
In a very large stockpot or multiple pots, heat the olive oil over medium heat.
Add chopped onions and sauté until translucent, about 5 minutes. Add the garlic and sauté for an additional 2 minutes until fragrant.
Add the ground beef and Italian sausage to the pot(s). Cook over medium-high heat, breaking up the meat with a spoon, until browned and fully cooked. Drain any excess fat.
Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Mix well to combine.
Add dried oregano, dried basil, salt, black pepper, and sugar. Stir thoroughly and bring the sauce to a gentle boil.
Reduce the heat to low and simmer the sauce for at least 2 hours, stirring occasionally to prevent sticking and to develop the flavors.
Portion cooked spaghetti into serving trays or freezer-safe containers if preparing for OAMC.
Ladle the sauce generously over the spaghetti. Sprinkle each portion with grated Parmesan cheese.
Serve immediately for large gatherings, or cool the portions, cover, and freeze for future use. Reheat frozen portions in the oven or stovetop until heated through.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 993 mg | 43% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 10.7 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 166 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 755 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
