Servings: 100 Portions
Portions: 1-1/4 Cups Each
18 lb beef, ground
2-1/4 quart (3 lb) onions, dry, chopped
3/4 cup (36 cloves or 4 oz) garlic, dry, minced
1 cup (8 oz) sugar, granulated (optional)
3/4 cup (8 oz) salt
1 tablespoon pepper, black
5 tablespoon (1 oz) oregano, ground
1 tablespoon thyme, ground
6 tablespoon (1 oz) basil, ground (optional)
6 bay leaves, whole
3 gallon (25 lb 8 oz or 4-No. 10 can) tomatoes, canned, crushed
2 gallon (17 lb 7 oz or 9-No. 2-1/2 can) tomato paste, canned
1 gallon or variable water
Cook beef in its own fat until beef loses its pink color, stirring to break apart. Drain or skim off excess fat. Add onions and garlic; sauté 3 minutes. Add sugar, salt, pepper, oregano, thyme, basil, and bay leaves to meat mixture. Mix well. Add tomatoes, tomato paste, and water. Cook over low heat about 1 hour, stirring frequently, to prevent sauce from sticking. Add more water if sauce is too thick. Remove bay leaves before serving.