School Spaghetti Sauce recipe

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Ingredients

8 pounds ground beef
3 pounds onions, diced
4 ½ teaspoons garlic powder
1 ½ quarts water
1 (28 ounce) can canned chopped tomatoes, drained
1 (14 ounce) can canned chopped tomatoes, drained
7 ounces tomato paste
11 teaspoons dried basil
11 teaspoons dried oregano
8 teaspoons dried marjoram
1 ½ teaspoons dried thyme
1 ½ teaspoons ground black pepper

Nutrition Info

190.7 calories
carbohydrate: 6.1 g
cholesterol: 56.8 mg
fat: 11.1 g
fiber: 1.5 g
protein: 16.3 g
saturatedFat: 4.3 g
servingSize: -
sodium: 136.1 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a very large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 10 to 15 minutes. Drain and discard grease.

  2. Stir onions and garlic powder into the pot and cook for 5 minutes. Add water, both cans of tomatoes, tomato paste, basil, oregano, marjoram, thyme, and pepper. Let simmer for about 1 hour.

Recipe Yield

40 servings

Recipe Note

This is the 1971 USDA School Spaghetti recipe, for all of you who have been looking for that perfect sauce to recreate all those school lunches from days gone by. Serve with pasta.

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