Chef

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8 pounds ground beef (AP)
5 quarts tomato puree (or tomatoes)
1 quart water
1 3/4 quarts tomato sauce
1 pound chopped onions
2 bay leaves
1 teaspoon ground thyme
1 clove minced garlic
1 tablespoon dried oregano, crumbled
1 tablespoon dried basil, crumbled
1 ounce granulated sugar (2 tbsp)
1/4 cup worcestershire sauce
1 teaspoon cayenne pepper
1 ounce salt (1 1/2 tbsp)
5 pounds spaghetti
5 gallons boiling water
5 ounces salt
3 tablespoons vegetable oil
Servings: 50
1. Brown beef until internal temperature reaches 155°F. Drain off fat.

2. Add remaining sauce ingredients to cooked beef. Cook slowly, stirring frequently, until thickened, approximately 1/2 hour. Remove bay leaves before serving. Keep hot, 190°F.

3. Cook spaghetti according to directions. Serve 6 oz sauce over 4 oz spaghetti.
 
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