This spaghetti sauce for a crowd makes about 2 gallons of meat sauce, enough for 30 people at roughly 1 cup each, served over 7 to 8 pounds of dry spaghetti. It uses 5 pounds of ground beef, 2 pounds of Italian sausage and canned tomatoes, and simmers for about 2 hours in a 16-quart stockpot.
It is built for church suppers, team dinners and fundraisers: inexpensive, easy to make a day ahead, and simple to keep hot in roasters or slow cookers.
How Much Sauce and Pasta for a Crowd
- Sauce: plan on 3/4 to 1 cup per person. 2 gallons (32 cups) serves about 30 generously.
- Pasta: allow 4 ounces of dry spaghetti per adult, so 7 1/2 pounds for 30. Buy 8 pounds if there will be big eaters.
- Cheese: about 1 1/2 pounds of grated Parmesan for the table.
Ingredients
- 5 pounds ground beef (not extra-lean)
- 2 pounds bulk Italian sausage
- 2 tablespoons olive oil
- 3 large onions, finely chopped
- 2 green bell peppers, finely chopped (optional)
- 12 cloves garlic, minced
- 4 cans (28 ounces each) crushed tomatoes
- 3 cans (15 ounces each) tomato sauce
- 2 cans (6 ounces each) tomato paste
- 2 cups water or low-sodium beef broth
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1 tablespoon salt, plus more to taste
- 2 teaspoons black pepper
- 2 tablespoons sugar (optional, to balance acidity)
- 3 bay leaves
Instructions
- Brown the meat. In a 16-quart stockpot over medium-high heat, brown the beef and sausage in batches, breaking it up, until no pink remains and it reaches 160°F. Drain off most of the fat.
- Cook the vegetables. Add the olive oil, onions and peppers to the pot and cook for 8 to 10 minutes until soft. Add the garlic and cook for 1 minute.
- Add the tomatoes. Return the meat to the pot. Stir in the tomato paste and cook for 2 minutes, then add the crushed tomatoes, tomato sauce, water, herbs, salt, pepper, sugar and bay leaves.
- Simmer. Bring to a simmer, then reduce the heat to low. Simmer uncovered for about 2 hours, stirring from the bottom every 15 minutes so it does not scorch, until thick.
- Season. Remove the bay leaves and adjust the salt and pepper.
- Cook the pasta. Cook the spaghetti in batches in plenty of salted boiling water, 2 pounds at a time, until just al dente. Toss with a little sauce or oil to stop it sticking.
Cook and Prep Times
- Prep: 30 minutes
- Browning: 30 minutes
- Simmer: 2 hours
- Serves: 30
Keeping It Hot and Food Safety
Hold the sauce at 140°F or above on a buffet, in electric roasters, chafing dishes or slow cookers on high. Do not leave it at room temperature for more than 2 hours. If you make it ahead, cool it quickly by dividing it into shallow containers no more than 2 to 3 inches deep before refrigerating, and reheat to 165°F before serving.
Scaling the Recipe
- 15 people: halve everything and use an 8-quart pot.
- 50 people: make the full recipe plus two-thirds again, in two pots, rather than one very large pot that is hard to stir.
- Meatless: replace the meat with 3 pounds of sliced mushrooms and 2 extra cans of crushed tomatoes.
Storage
Refrigerate the sauce for up to 4 days, or freeze it in portions for up to 3 months. Thaw in the refrigerator.
Frequently Asked Questions
- Can I make it in slow cookers? Brown the meat and vegetables on the stove first, then divide everything between two or three large slow cookers and cook on low for 6 to 8 hours.
- How far ahead can I make it? Up to 2 days in the fridge; the flavor improves overnight.
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