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

2. 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.

3. 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.

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. Step 10 Serve Meat Sauce over Pasta and enjoy!

14. 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.