We're not the biggest spaghetti fans here, but I decided to give it a whirl anyhow. I had to make enough for 24 people and 30 total servings so I had to do it slightly differently. This would NOT have worked in one pot but I figured it out, especially browning 5 lbs of freshly ground meat that I ground at 80/20. And as usual, I made it in my wife's commercial kitchen here on the property. Because the pasta was cooked separately, I did drain the Rotel before putting it in the sauce. Since I had green onions coming up, which we prefer here, I used those instead of regular onions. And those I put in at the very end. I also dumped a 7 ounce can of mild green chilies since the Rotel was light on them.
And everyone filled their plates and ate like a hungry horde of barbarians. My wife made 10 loaves of French bread the day before, and that became garlic bread. And instead of cheddar, we used Chihuahua Cheese. All in all it was a success!
