I need to make spaghetti sauce for 125 people How much of what do I need?
SPAGHETTI SAUCE Serves/Makes: 125 Ingredients: 10 1/2 cups carrots — chopped fine 10 1/2 cups celery — chopped fine 21 medium onion — chopped fine 21 packages dried porcini mushrooms 83 1/3 cloves garlic — minced 21 teaspoons salt — add as needed to taste 21 teaspoons mild chili powder — to taste 5 1/2 cups olive oil — not extra virgin 5 1/2 pounds panchetta or smoked ham — cut into small pieces 21 small can tomato paste 83 1/3 pounds pureed fresh tomatoes OR 312 1/2 ounces tomato sauce — canned Directions: Here is one of my favorite pasta sauces. The recipe was from an Italian I worked with in Pakistan. Bruno showed me how to make his grandmother’s special ragu. This sauce recipe calls a little chili powder–it is not very spicy, just right. But leave it out if you want the sauce to be very mild. The secret of this suace is to get imported dried porchini muchrooms and the trick of pouring the soaking water into the sauce. I have made gallons of this sauce and it is always a b
Darling…if you have to ask…maybe you should not be tackling this job. {;o) Spaghetti Sauce for a crowd 8 pounds of lean ground beef 8 large onions – diced 8 garlic cloves – minced 8 – 28 oz cans diced tomatoes 4 – 15 oz cans tomato paste 2 – 28 oz jar of tomato sauce 4 cups water 4 – 4 1/2 oz cans of chopped ripe olives 4 – 4 oz cans of mushrooms – stems & pieces – drained 1 cup fresh parsley – minced 1/2 cup brown sugar – packed 4 Tablespoons dried basil 4 Tablespoons salt 8 teaspoons dried oregano 4 teaspoons pepper In several large pots, brown onions and garlic and beef until meat is no longer pink. Drain. Add the remaining ingredients, cover and simmer for 4 hours. Stir occasionally. Makes approximately 16 quarts (130 servings) of red sauce. SUGGESTION: This can be made ahead and froze in various sized containers or freezer bags if you have a deep freezer. NOTE : For extra flavor, use diced tomatoes with Italian Spices or Garlic & Mushrooms NOTE : Tomato sauce can be substitute
I’ve done a lot of catering. What else will you serve with it? 3/4 pound to 1 pound of food per person is adequate. If you are serving salad or garlic bread, take this into consideration. You do not want much food left over, as this is expensive. Also, consider the age group of the people you are feeding. People in their 20’s will eat a lot more than young kids and elderly people. I would suggest on planning maybe 1 cup of sauce per person and about 6 oz (weight) of pasta per person. Don’t forget: Pasta will increase 2.5 to 3 times in both volume and weight when it is cooked. For your sauce recipe, decide how much sauce you need (in gallons). Your recipe should have a yield. The formula is this: New yield DIVIDED by old yield = conversion factor (C.F.) Multiple all the ingredients of the recipe by the C.F.. Salt should be adjusted, as this method will call for too much. Thats it! Pretty simple. (Make sure your new yield and your old yield have the same unit. They have to both be in gal
