Main Dishes (& B'fasts)
20 Onions, medium
70 Mushrooms, large (~96oz)
10 Green peppers
1 cup Minced garlic
2 cups Olive oil
1 lb Butter
5 Tbs Salt
3-1/3 Tbs Pepper
.
5 lbs Ground beef
5 tsp Salt
2-1/2 tsp Pepper
2-1/2 lbs Italian sausage
.
15 cans, 15 oz Diced tomatoes
15 cans, 15 oz Tomato sauce
7 Tbs Dry oregano
10 Tbs Dry basil
10 Bay leaves
5 tsp Dry thyme
2-1/2 tsp Nutmeg
8 cups Dry sherry (ideally, Sheffield Cellars Very Dry Sherry)
.
10 lbs Spaghetti
7/8 cup Salt
5 cups Parmesan cheese, grated
3/4 cup Olive oil
Adapted by B. Flateland from www.cooks.com.
Sauce
Peel and chop onions, mushrooms and green pepper.
Put large skillet on burner and heat olive oil and butter on medium high setting. Add onions, garlic, mushrooms, and green pepper. Sprinkle salt and pepper over vegetables. Fry for 5 minutes uncovered or until onions turn clear and garlic starts to smell strong; stir several times. Pour all ingredients into a bowl and reserve for later.
Return skillet to heat and add ground beef. Sprinkle with salt and pepper. Add Italian sausage. Fry until browned and break apart into small clumps.
Return fried vegetables to the skillet. Add diced tomatoes. Add tomato sauce, oregano, basil, bay leaf, thyme, nutmeg, and dry sherry. Mix ingredients well.
Cover skillet (or leave uncovered for a thicker, richer sauce) and turn heat down to simmer. Simmer for 30 minutes or simmer longer for a thicker, richer sauce.
Pasta
Bring a large saucepan of salted water (2 quarts, 4 tsp. salt or to taste) to a boil. Add spaghetti, a little at a time. Stir and add extra virgin olive oil to avoid sticking. Cook for 10 minutes (12-13 min. at high altitude) or until just cooked through (no hard white center).
Drain and run cool water through spaghetti. Transfer to a bowl and add a tablespoon of extra virgin olive oil. Mix well.
Remove sauce from stove and pour into a bowl. Sprinkled with parmesan cheese to taste. Spaghetti bolognese is now ready to serve.