Ingredients
50 pounds ground beef (divided in 1/2)
10 pounds regular Italian sausage
10 pounds sweet Italian sausage
10 pounds boneless chicken breast
10 pounds bacon
10 large jars or cans (26 ounce) tomato sauce (your choice what flavor or style)
10 cans (12 ounce) Italian diced tomatoes
5 large (12 ounce) cans of mushrooms
6 large red onions
6 large spanish onions
5 large red bell peppers
5 large yellow bell peppers
5 large green bell peppers
5 large whole cloves of garlic
Italian seasoning (to taste)
6 bay leaves
oregano (to taste)
4 Tablespoons ground ginger
salt (to taste)
pepper (to taste)
1/2 cup Italian bread crumbs
6 large eggs
1/2 cup parm/reggiano cheese
Preparation
In large skillet, brown 25 pounds ground beef until done. DRAIN and set aside.
In a large bowl, add the remaining 25 ponds ground beef, parm/reggiano, bread crumbs, salt (to taste), pepper (to taste), 6 teaspoons ginger, and eggs. Mix WELL. Make into meatballs about golfball sized. Bake until done. Set aside.
Cook sausage and chicken. Cube and set aside.
Cook bacon until crisp. Drain and break into pieces. Set aside.
Cube all produce (removing any seeds). Fine chop garlic. Set aside.
In large pot add sauce, tomatoes, mushrooms, onions, peppers, garlic, Italian seasoning, bay leaves, oregano, ginger. Stir WELL.
Add ground beef, sausage, bacon and chicken to pot. Stir well.
Heat on low, uncovered all day to reduce. When ready to serve, place meatballs over pasta and cover with sauce. Garnish with parm/reggiano. ENJOY!
