Ultimate Big Batch Spaghetti for a Crowd
A perfectly scaled, incredibly hearty spaghetti recipe designed to feed 40 to 50 people. Packed with 10 pounds of ground beef, fresh peppers, and a rich tomato sauce!
Equipment
- Extra-large commercial stockpots or Dutch ovens
- 2 large deep stainless steel catering pans
- Heavy-duty long-handled stirring spoons
- Colanders for draining pasta
Ingredients
- 10 lbs ground beef 80/20 blend
- 4 large bell peppers mixed colors, diced
- 4 large yellow onions diced
- 1/2 cup fresh garlic minced
- 1 #10 can commercial tomato sauce (approx. 105 oz)
- 1 gallon homemade tomato/pepper puree or 4 large jars marinara
- 4 lbs dry spaghetti
- 1/4 cup Italian seasoning
- 2 tbsp salt
- 1 tbsp black pepper
Instructions
- In large, heavy-bottomed stockpots, brown the 10 lbs of ground beef in batches over medium-high heat. Drain excess grease.
- Add the diced bell peppers and onions to the browned beef. Sauté for 8-10 minutes until softened.
- Stir in the minced garlic and cook for 2 minutes until fragrant.
- Pour in the #10 can of tomato sauce and the gallon of vegetable puree. Stir in the Italian seasoning, salt, and pepper.
- Bring the sauce to a simmer, reduce heat to low, cover, and let simmer for 30-45 minutes, stirring occasionally to prevent burning.
- Bring large pots of heavily salted water to a rolling boil. Cook the 4 lbs of spaghetti until just shy of al dente. Drain well.
- Divide the cooked pasta evenly between two large catering pans.
- Ladle the hot meat sauce over the pasta. Use heavy tongs to toss the spaghetti thoroughly until well coated. Serve hot!
Notes
Pasta Tip: Slightly undercook the spaghetti, as it will continue to soften once mixed with the hot sauce in the holding pans. Make Ahead: The meat sauce can be prepared up to 2 days in advance and kept in the refrigerator. Reheat before tossing with fresh boiled pasta.
