Serving Size: 60
5 pounds lean ground beef
20 cups chopped onion
1/3 cup dried oregano
20 cloves garlic -- minced
5 cups dry red wine
2 ½ cups water
2 ½ tbs. ground cinnamon
1 2/3 tbs. salt
1 ¼ tsp. ground nutmeg
1 ¼ tsp. pepper
146 ounces canned stewed tomatoes, undrained
2 ½ cups all-purpose flour
1 ¼ gallons low fat milk
2 ½ pounds feta cheese
1 ¼ cups grated parmesan cheese, divided
10 large eggs
1 ¼ cups seasoned dry bread crumbs, divided
5 pounds uncooked pasta
1. Preheat oven to 375 degrees.
2. Heat large nonstick skillet over medium high heat. Brown beef
until no longer pink. Drain. Sauté onions,
oregano and garlic for 5 minutes. Add wine through tomatoes (7 ingredients),
and bring to a boil.
Reduce heat, and simmer 10 minutes or until thick.
3. Combine flour, milk, and 1/4 tsp. nutmeg in medium saucepan and
bring to boil. Reduce heat, and cook
for 7 minutes or until thick, stirring constantly. Remove milk
mixture from heat.
Stir in feta cheese, half of Parmesan cheese and eggs.
4. Sprinkle half the bread crumbs into a 2 large professional-size
baking pans coated with cooking spray.
Place half of the cooked spaghetti into the 2 pans, top with half the
beef mixture and then half
of the cheese sauce. Repeat layers. Combine other half of
Parmesan cheese and bread crumbs and
sprinkle over the top of pans.
Bake at 375 for 30 minutes or until golden brown (about 1 hour if recipe
is made ahead).
Let stand for 10 minutes before serving. I found it cuts well
into squares for serving. Wonderful aroma, very tasty.
This recipe was used successfully by a church group.
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