Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
1-1/2 cups (12 oz) butter or margarine
1-1/2 quart (2 lb) onions, dry, chopped
1-1/2 quart (2 lb) peppers, sweet, fresh, chopped
6 gallon stock, beef or chicken
2 teaspoon pepper, black
4-1/2 tablespoon (3 oz) salt
3 quart (1 lb 8 oz) spaghetti, 2-inch pieces
1 quart (2 lb 8 oz or 1 1/4-No. 2-1/2 can) tomato paste, canned
Sauté onions and peppers in butter or margarine 5 minutes; stir occasionally. Add stock and remaining ingredients to sauté ed vegetables. Bring to a boil; reduce heat; simmer 30 minutes.
NOTE:
Beef Stock. See “Beef Stock” recipe.
1 lb 8 oz Soup and Gravy base, beef or chicken, may be used. Omit salt in recipe and season to taste.