Spaghetti Bolognese

4 lbs. ground beef-browned and drained

2 lbs. mild Italian sausage-browned and drained

1 C. olive oil

6 cloves garlic-minced

4 C. onion-chopped

6 lbs. diced tomatoes with liquid

6 C. beef broth

3 C. dry white wine

2 lbs. tomato paste

1 C. fresh parsley-chopped

5 - 6 T. dried basil

2 T. dried oregano

1/4 - 1/2 C. sugar

2 T. salt

pepper to taste

6 lbs. spaghetti

In a large heavy pot, combine all the sauce ingredients. Bring slowly to a boil, stirring occasionally. Immediately lower the heat and simmer for at least 2 hours. The sauce freezes well so it can be prepared ahead. Thaw and reheat for about 20 to 30 minutes.

When sauce is ready, bring 12 quarts of water to a rolling boil and add the spaghetti. Cook until the pasta is al dente or just tender, about 8 to 10 minutes, stirring frequently. Drain pasta.

Serves 24.

Pasta Tip
If you don't have a pot that can hold 12 quarts of water, you can cook a pound of spaghetti at a time in 3 1/3 quarts of water. Cook for 8 to 10 minutes, drain and place in a large plastic container. Spray with non-stick cooking spray and toss. Continue to cook remaining spaghetti, drain, spray and toss. To reheat all the spaghetti, place container in the sink and fill with very hot tap water. Let spaghetti sit in hot water for awhile, stir and drain.