Spaghetti & Meatballs (with Sunblest)

Ingredients:

For The Pasta:

• 7.2 kg Sunblest Spaghetti

For The Meatballs:

• 13.5 kg beef mince
• 18 eggs
• 54 tbsp fresh basil, 810 g; extra for garnish
• 54 tbsp fresh parsley, 810 g; finely chopped
• 36 tbsp dried oregano, 270 g
• 36 tbsp salt, 540 g, adjust to taste
• 36 tbsp black pepper, 216 g, adjust to taste
• 36 garlic cloves, minced
• 4.5 cups Water, 1 litre
• 13.5 cups, breadcrumbs, 2–2.5 kg
• 18 carrots, coarsely grated, medium size
• 9 cups Parmesan cheese, 1.35 kg; extra for garnish

For The Sauce:

• 36 tins tomato & onion, 14.5 kg

Method

1. Preheat oven to 180°C.

2. Mix beef, breadcrumbs, egg, herbs, salt, pepper, garlic, carrot, parmesan, and water. Don’t overwork.

3. Shape into golf-ball sized meatballs; bake in batches for 10 min, turn, then bake another 10 min until lightly browned.

4. Cook spaghetti in batches; drain.

5. Heat tomato & onion sauce in large pans; add meatballs, cover, and simmer 10 min until cooked through.

6. Serve over spaghetti; garnish with fresh basil and extra parmesan.

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