4 lbs. ground meat
2 lbs. sharp cheese, grated
3 cans tomato paste
5 cans tomato sauce
1/2 jar Italian seasoning
3 onions, chopped
2 cloves garlic, chopped
Salt & pepper to taste
5 lbs. shell noodles
1 lb. Parmesan cheese
3 lg. cans solid pack tomatoes
3 cans mushrooms
1/2 c. salad oil
1 green pepper, chopped
1/2 c. Worcestershire sauce
1 c. red wine

SAUCE: Make this ahead and freeze or make ahead a few days and keep in refrigerator. This is also my spaghetti sauce recipe, which I freeze in milk cartons. In one or two large iron skillets saute garlic, onion, oil and meat until color is light brown. Add solid pack tomatoes, tomato sauce and tomato paste. Break meat and tomatoes up. Simmer on low heat for two to three hours until thick and saucie. Add red wine from time to time towards the end to keep from getting too thick. Add mushrooms at the end and simmer a few more minutes. Cool the whole "mess".

Day of Party or Day before: There is no pot large enough (or I don't have one) to cook 5 pounds of noodles, so I cook it in two batches. One large pan of boiling water salted, plus a shot glass of oil (to keep noodles from sticking). Cook until barely tender (al dente). Drain and rinse with cold water. Mix with a 1/2 cube of butter; cook second batch the same way.

Electric Roaster: When I cook this much for a large group I use an electric roaster. Grease very well bottom and sides with butter. Fill bottom of roaster with macaroni, cover with one third of sauce, thick layer of sharp cheese, good amount of Parmesan cheese. Repeat two more times. Top with two cans of tomato sauce and sprinkle with remaining cheese. Be sure there is enough to make a good crusty topping. Cool quickly in refrigerator the insert pan from the roaster covered with foil.

Warming Time: Taken from the refrigerator this amount takes a while to heat. Allow two hours at 350 degrees. This can be kept at 200 degrees for three hours.