Ingredients
| Oil, olive | 2 cups |
| Onions, chopped | 22 cups |
| Carrots, diced | 14 cups |
| Garlic, minced | 1 cup |
| Black pepper, ground | 2 tablespoons |
| Oregano, dried | ¼ cup |
| Basil, dried | ½ cup |
| Fennel seeds, ground | ¼ cup |
| Crushed red pepper flakes(optional) | 1 tablespoon |
| Crushed tomatoes | 14 cups |
| Tomato sauce | 14 cups |
| Beans, #10 cans, drained(White beans, cannellini, Navy, or Great Northern) | 4 each |
| Kale, stems removed, leaves chopped | 4 pounds |
| Pasta, short, chunky(5 pounds, 8 ounces), shells, elbows, or fusilli | 5.5 pounds |
Instructions
- Cook the onions, carrots and garlic in oil until onions have softened.
- Add seasonings and cook until carrots have softened.
- Add crushed tomatoes, tomato sauce and drained beans and bring to a simmer.
- Stir in the chopped kale and simmer until tender but still bright green.
- Cook the pasta until al dente. Drain and add to sauce.
Recipe Notes
Yield: 8 gallons + 3 quarts
For Next Day Service: Cook pasta until al dente, drain, cool and refrigerate. Follow above directions up to adding kale. Refrigerate. On day of service, reheat sauce to 165 degrees. Add kale and pasta, reduce heat and simmer until kale is tender but still bright green.