Search the recipe database
Spaghetti and Meat Sauce
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/2 cup red/orange vegetable, 1/4 cup other vegetables
Number of Portions: 100 Size of Portion: 1/2 cup of spaghetti, 2/3 cup sauce
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beef, Ground, 80/20, #3 | 17 1/2 pound(s) |
Onions, Frozen, Chopped, #72 | 1 3/4 pound(s) |
Peppers, Green, Diced, Frozen, #75 | 1 3/4 pound(s) |
Spice Blend MS, Italian, No Salt, #561 | 1 1/2 cup(s) |
Salt, Table, #343 | 2 tablespoon(s) |
Tomatoes, Diced, #10 Can, #265 | 1 #10 can(s) + 6 cup(s) |
Paste, Tomato, #10 Can, #266 | 1 1/2 quart(s) |
Sauce, Tomato, #10 Can, #264 | 1 #10 can(s) + 1 quart(s) |
Sauce, Worcestershire, Bulk, #289 | 2/3 cup(s) |
Water, Municipal, Mississippi | 2 3/4 quart(s) |
Water, Boiling, Municipal | 3 1/2 gallon(s) |
Pasta, Spaghetti, WGR, #297 | 9 3/4 pound(s) |
Pan Release Spray, Vegetable Oil, #395 | 5 gram(s) |
DIRECTIONS
1. | Brown ground beef and drain. Press draining beef to remove excess fat. |
2. | Add onions and green peppers to ground beef mixture. Sauté beef mixture for 2 minutes or until onions are lightly browned. |
3. | Add Italian spice blend and salt. Blend well and add diced tomatoes, tomato paste, tomato sauce, Worcestershire sauce, and water. |
4. | Bring this mixture to a boil and lower to a simmer and cook the spaghetti sauce for 1 hour stirring occasionally to prevent sticking. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Boil water and cook pasta until until al-dente (cooked just long enough to be still firm, and not too soft), according to directions on the package. DO NOT OVERCOOK. |
6. | Divide mixture equally into medium half-steamtable pans (10" x 12" x 4") which have been lightly sprayed with pan release spray. For 100 servings, use 6 pans. |
7. | Portion 1/2 cup of spaghetti with a #8 scoop or a 4 ounce spoodle. Portion 2/3 cup sauce with #6 scoop and serve over spaghetti. An optional method of service is to combine the sauce and spaghetti and portion one cup with an 8 ounce ladle or 8 ounce spoodle. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated . Quick chill within 6 hours to 41 degrees F or lower. |
Production Notes
Do not overcook spaghetti noodles. This increases the volume.
Use commodity products when available.
Serving Notes
Optional method of service: combine the sauce and spaghetti and portion one cup with an 8 ounce ladle or 8 ounce spoodle.
Nutrients Per Serving
Illustrated Steps for Preparation of Spaghetti and Meat Sauce
| 1. |  All ingredients (except pasta) mixed together (step 40 | 2. |  Adding 2/3 cup of spaghetti sauce to 1/2 cup of spaghetti noodles |
| 3. |  One serving of Spaghetti and Meat Sauce | 4. |  Alternate way to service of Spaghetti and Meat Sauce |