Cooking for
the children
Meet the other lunch moms
Ingredients
Virgin olive oil
6 large onions
5 cloves garlic
3 to 4 number 10 cans tomato sauce (6+ pounds)
3 to 4 number 10 cans tomato puree (6+ pounds)
3 cans tomato puree
1 small can tomato paste
Fresh basil
Locatelli cheese – about 3 scoops into each pot of sauce
Salt and pepper to taste
20 pounds of pasta (ziti or spaghetti)
Chop onions and garlic. Coat frying pan with olive oil, then sauté onion
and garlic over low heat until it is soft.
Add paste and a can of water. Stir until smooth and not lumpy. Divide
this mixture into two large saucepans.
Add tomato sauce and puree, dividing it between the two saucepans.
Heat to a low simmer. Add salt and pepper, basil, and Locatelli
cheese, and cook slowly.
Heat water to boiling in pasta
cooker. Cook five pounds of pasta at a time, until it is done.
As each five pounds of pasta is cooked, drain the pasta, and put it into
the baking dish. With
baked ziti, for example, Clara puts sauce in the bottom of the pan, then she adds
the drained ziti, more sauce, and lots of Mozzarella and Parmesan cheeses, and mixes
everything together. She covers the deep baking dish with foil and bakes
it in the oven until the cheese melts and everything is hot and ready to
serve.
