10 pounds ground beef (AP) (7 lb EP)
6 ounces chopped onions
3 ounces celery, chopped
1 1/2 gallons canned tomatoes, diced
2 cups tomato puree
3 cups chili sauce
2 ounces salt (3 tbsp)
1 1/2 teaspoons black pepper
2 tablespoons granulated sugar
40 ounces elbow macaroni
2 1/2 gallons boiling water
2 ounces salt
2 tablespoons vegetable oil
Servings: 50
1. Cook meat in kettle until internal temperature reaches 155°F. Stir often to prevent lumps from forming. Drain off fat.
2. Add onions and celery to meat. Cook until tender.
3. Add tomatoes and seasonings to meat mixture. Simmer 45-60 minutes.
4. Cook macaroni according to directions on p. 369. Fold into tomato-meat mixture. Keep hot, 180°F.
Other pasta shapes may be substituted for macaroni.
3/4 oz (1/3 cup) dehydrated onions, rehydrated in 3/4 cup water, may be substituted for fresh onions.
6 ounces chopped onions
3 ounces celery, chopped
1 1/2 gallons canned tomatoes, diced
2 cups tomato puree
3 cups chili sauce
2 ounces salt (3 tbsp)
1 1/2 teaspoons black pepper
2 tablespoons granulated sugar
40 ounces elbow macaroni
2 1/2 gallons boiling water
2 ounces salt
2 tablespoons vegetable oil
Servings: 50
1. Cook meat in kettle until internal temperature reaches 155°F. Stir often to prevent lumps from forming. Drain off fat.
2. Add onions and celery to meat. Cook until tender.
3. Add tomatoes and seasonings to meat mixture. Simmer 45-60 minutes.
4. Cook macaroni according to directions on p. 369. Fold into tomato-meat mixture. Keep hot, 180°F.
Other pasta shapes may be substituted for macaroni.
3/4 oz (1/3 cup) dehydrated onions, rehydrated in 3/4 cup water, may be substituted for fresh onions.
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