By: David Owens & Jack Angelo Pasta with Meat Sauce By: David Owens & Jack Angelo

The Recipe David & Jack’s Pasta with Meat Sauce Yield: 5 servings   Ingredients: ¼ cup extra-virgin olive oil 1 cup onion, coarsely chopped 1½ tsp. garlic cloves, peeled, coarsely chopped ⅓ cup celery stalk, coarsely chopped ½ cup carrot, coarsely chopped 1½ pound ground chuck beef 1 (28-ounce) can crushed tomatoes ¼ cup flat-leaf Italian parsley, chopped 8 fresh basil leaves, chopped ¼ tsp. salt ⅛ tsp. freshly ground black pepper ¼ cup freshly grated Pecorino Romano Directions: In a 6 quart pot, add extra-virgin olive oil. When almost smoking, Add the onion and garlic and sauté over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and sauté for 5 minutes. Raise heat to high and add the ground beef. Sauté, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about 1/2 hour. Finish Pasta Sauce with Pecorino Romano. Cook Pasta and toss with meat sauce.

Our Recipe is for 5 servings. If we want to make it for 20 people: We must first divide 20 by 5 20 ÷ 5 = 4 Then we will multiply each ingredient by 4 the answer will tell us the measurement of each ingredient needed to feed 20 people.

Step 1 In a 6 quart pot, add extra-virgin olive oil Step 1 In a 6 quart pot, add extra-virgin olive oil. When almost smoking, For 5 Servings: ¼ cup Olive Oil The MATH for 20 servings (x4): Olive Oil ¼ x 4/1 = 4/4 = 1 1 Cup Olive Oil

Step 2 add the onion and garlic and sauté over medium heat until the onions become very soft, about 8 minutes For 5 Servings: 1 Cup Onion & 1/2 tsp. Garlic The MATH for 20 servings (x4): Onion 1/1 x 4/1 = 4/1 = 4 4 cups Onion Garlic ½ x 4/1= 4/2 = 2 2 tsp. Garlic

Step 3 Add the celery and carrot and sauté for 5 minutes. For 5 Servings: 1/3 cup Celery & 1/2 cup Carrot The MATH for 20 servings (x4): Celery ⅓ x 4/1 = 4/3 =1⅓ 1⅓ Cup Celery Carrot ½ x 4/1 = 4/2 = 2 2 Cups Carrot

Step 4 Raise heat to high and add the ground beef Step 4 Raise heat to high and add the ground beef. Sauté, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes For 5 Servings: 1 1/2 pound Ground Beef The MATH for 20 servings (x4): Ground Beef in pounds 1½ x 4¼ = 4 4/2 = 4 2/1 = 6 6 Pounds Ground Beef

Step 5 Add the tomatoes and cook over medium low heat until the sauce thickens, about 1/2 hour. For 5 Servings: 1 (28 oz.) can Crushed Tomatoes The MATH for 20 servings (x4): Tomatoes 1/1 x 4/1 = 4/1 = 4 4 Cups Tomatoes Or Tomatoes in Ounces 28 x 4 = 112 112 oz. Tomatoes

Step 6 Add Parsley & basil For 5 Servings: 1/4 cup Parsley & 8 Basil Leaves The MATH for 20 servings (x4): Parsley ¼ x 4/1 = 4/4 =1 1 cup Parsley Basil 8 x 4=36 6 Basil Leaves

Step 7 Stir in Pecorino Romano. Cheese, For 5 Servings: 1/4 cup Pecorino Romano Cheese The MATH for 20 servings (x4): Pecorino Romano ¼ x 4/1 = 4/4 =1 cup 1 cup Pecorino Romano Cheese

Step 8 Season with Salt & Pepper For 5 Servings: 1/4 tsp. Salt & 1/8 tsp. pepper The MATH for 20 servings (x4): Salt ¼ x 4/1= 4/4 = 1 1 tsp. Salt Pepper ⅛ x 4/1= 4/8 =½ ½ tsp. Pepper

Step 9 Cook 1 Pound pasta in 6 Quarts of Water for 6-7 minutes Step 9 Cook 1 Pound pasta in 6 Quarts of Water for 6-7 minutes. Drain when tender For 5 Servings: 1 pound Pasta The MATH for 20 servings (x4): Pasta 1 x 4 = 4 4 pounds Pasta

Step 10 Serve Meat Sauce over Pasta and enjoy!

The New Recipe David & Jack’s Pasta with Meat Sauce Yield: 20 servings Ingredients: 1 cup extra-virgin olive oil 4 cup onion, coarsely chopped 2 tsp. garlic cloves, peeled, coarsely chopped 1⅓ cup celery stalk, coarsely chopped 2 cup carrot, coarsely chopped 6 pound ground chuck beef 4 (112 oz.) can crushed tomatoes 1 cup flat-leaf Italian parsley, chopped 32 fresh basil leaves, chopped 1 tsp. salt ½ tsp. freshly ground black pepper 1 cup freshly grated Pecorino Romano   . Directions: In a 6 quart pot, add extra-virgin olive oil. When almost smoking, Add the onion and garlic and sauté over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and sauté for 5 minutes. Raise heat to high and add the ground beef. Sauté, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about ½ hour. Finish Pasta Sauce with Pecorino Romano. Cook Pasta and toss with meat sauce.