A spaghetti recipe, please. How much should I make for forty beautiful people?

Question

I want to make spaghetti for my wonderful/special peeps that are disabled mentally and physically handicapped. I really don't know how to calculate for that many people. Do you know? Do you have a recipe for that many? Anyone? Thank you. This is most appreciated. :-)

love ya

{{{hugs}}}

Answer 1

Okay... well a good recipe. First, brown your beef in a pan... and when that's brown, pour in a jar of classico (prefferebly...) sauce. Next add herbs like thyme or some others IN SMALL amounts. Now you can add some mushroom or olive or whatever you want. stir it around, and let it simmer on the oven setting 3. Boil a large pot of water. When the water is boiling, dump two handfulls of spaghetti noodles, and let them sit until they're soft. Now you just eat and enjoy!!!!

Answer 2

8 pound of noodles

9 pounds of ground beef

2 chopped onion

2 chopped green peppers

10 cans of tomato sauce

5 cans whole tomatoes

1 table spoon salt

2 tablespoons sugar

cook and drain beef ..add remain ingredients and let simmer 3 hours..

Answer 3

Spaghetti for 100 people!

Spaghetti for 100..You will need 10 pounds thin spaghetti.

If you are making a nice sauce to go with this, you will also need about 6 pounds  ground beef, and 20 # 2 cans of tomatoes and 12 6 ounce cans of tomato paste.  Seasoning as desired onions, green peppers, garlic, salt,sugar, pepper, and cheese.  If you need to cook large amounts of spaghetti in large pots and need to keep the

food from sticking to the pots, here is a tip. Bring the spaghetti and water to a full boil,  then tightly cover with lid. Turn off the heat, but keep the pot on the hot burner. Let stand about 15 minutes or so. Pasta should finish cooking without the burner on and will not stick.

Answer 4

A good rule of thumb is 2 oz. raw pasta per person.  This makes 80 oz. of spaghetti for 40 peeps.  The others have the sauce covered.

Answer 5

i would say about 10 pounds for 40 people

Answer 6

Here is a recipe for a big ol' pot of spaghetti.  :)

Ing:

1/2 c. olive oil

4 1/2 c. chopped onion

12 cloves garlic, minced

6 lb. ground beef/italian sausage (you can blend the two, or choose to use just one)

1 (6 lb. 6 oz.) can tomatoes

1 (6 lb. 10 oz.) can tomato sauce

1/3 c. parsley

2 Tbsp. plus 1 tsp. oregano

2 Tbsp. plus 1 tsp. basil

scant 1/4 c. sugar

2 Tbsp. plus 1 tsp. salt

In large heavy pot, saute onions, garlic and ground beef until vegetables

are tender and beef is browned, removing grease as it accumulates.

Mix in all other ingredients, breaking up the tomatoes somewhat.

Bring just to a boil and simmer for about an hour, stirring occasionally.

This recipe makes about 8 quarts, or enough for 40 servings.

Serve with salad & garlic bread.  :)

Answer 7

You will need about 5 boxes of spaghetti.

For the sauce count on 8 lbs. hamburger, 8 onions, 8 cans tomato sauce, 8 cans diced tomatoes, 4 cans tomato paste, mushrooms, celery, peppers.  Get yourself a big pot girl, you're gonna need it.  God bless you for doing a supper for these special people.

Answer 8

Pasta is dirt cheap so ballpark it at 4 people per pound dry weight  so >you need 10 bs of pasta

If you change that number to  6 ppl/per lb then you need 6.66 lbs and given the price of pasta and the fact that it comes in 5lb packages the difference of a positive 3.334 lbs  isn't worth agonizing or risking having hungry people over

The next thing that you have to figure out is sauce portion size b/c while pasta is dirt cheap sauce is not especially scratch made meat sauces

Once again portion size is the coin of the realm

Be a bit generous and figure 1/2 C pp as your portion size and use a 4oz ladle to insure that whomever is serving it serves 4 ozs

The  math

4oz x40ppl =160 oz

160 oz / 32 oz per qt =5 qts >make six qts and you'll have an  extra 8 -4oz portions  and the recipe conversions will be easier too

How do you cook that much pasta?

Do it the day before

Using a lot of salted water cook it in 2 >5lb batches

2 minutes before it reaches al dente

Pour into a big colander

Drain

Run cold water over it  to stop the cooking process>aka shock cooling

Add ice cubes >mix thoroughly to guarantee that your product is cold

Pour all your pasta into any clean and sanitized container that will hold it

Add  a ittle oil so that it doesn't stick

mix and cover

Next day

Bring some water up to a boil >you're not cooking it ,you're re-heating it >

either put r all your pasta in for a minute and then drain and serve immediatley

or using a colander w/ a handle on it fill the colander, dip in the water for a minute repeat

You can control the amount of food you serve simply by controlling the plate/bowl size

Secret :

Make sure that your sauce is really hot b/c pasta will cool off a lot faster than sauce will

Answer 9

Well the box I have says serves 8. So 5 boxes would be forty. I would add an extra box (or even 2). Just because you'd rather Have too much than too little. Some of those people can really put it away! I don't know if you're thinking a jar sauce or homemade, but in Either case even a jarred sauce can be Doctored up with some Ground Beef and sausage. Like a Quarter pound to a half per person. Don't foget the garlic bread!