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Spaghetti With Meat Sauce (Ground Beef) : Meat, Fish, and Poultry No.L 038 01

This document provides a recipe for spaghetti with meat sauce made with ground beef. It lists the ingredients and their weights/measures needed to make 100 portions with each portion containing 441 calories, 63g of carbohydrates, 26g of protein, 10g of fat, 57mg of cholesterol, 1388mg of sodium, and 90mg of calcium. The method describes cooking the ground beef until brown, then combining it with tomatoes, tomato paste, water, onions, herbs and seasoning. The sauce is cooked for an hour before the spaghetti is boiled separately and served with the meat sauce.

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Consti
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114 views1 page

Spaghetti With Meat Sauce (Ground Beef) : Meat, Fish, and Poultry No.L 038 01

This document provides a recipe for spaghetti with meat sauce made with ground beef. It lists the ingredients and their weights/measures needed to make 100 portions with each portion containing 441 calories, 63g of carbohydrates, 26g of protein, 10g of fat, 57mg of cholesterol, 1388mg of sodium, and 90mg of calcium. The method describes cooking the ground beef until brown, then combining it with tomatoes, tomato paste, water, onions, herbs and seasoning. The sauce is cooked for an hour before the spaghetti is boiled separately and served with the meat sauce.

Uploaded by

Consti
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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MEAT, FISH, AND POULTRY No.

L 038 01
SPAGHETTI WITH MEAT SAUCE (GROUND BEEF)

Yield 100 Portion 1 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

441 cal 63 g 26 g 10 g 57 mg 1388 mg 90 mg

Ingredient Weight Measure Issue


BEEF,GROUND,BULK,RAW,90% LEAN 16 lbs
TOMATOES,CANNED,DICED,INCL LIQUIDS 27-5/8 lbs 3 gal
TOMATO PASTE,CANNED 11-1/2 lbs 1 gal 1 qts
WATER 6-1/4 lbs 3 qts
ONIONS,FRESH,CHOPPED 4-1/4 lbs 3 qts 4-2/3 lbs
SUGAR,GRANULATED 7 oz 1 cup
SALT 3-3/8 oz 1/4 cup 1-2/3 tbsp
GARLIC POWDER 1-5/8 oz 1/4 cup 1-2/3 tbsp
BASIL,DRIED,CRUSHED 7/8 oz 1/4 cup 1-2/3 tbsp
THYME,GROUND 1/2 oz 3 tbsp
OREGANO,CRUSHED 7/8 oz 1/4 cup 1-2/3 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
BAY LEAF,WHOLE,DRIED 1/4 oz 8 each
WATER,BOILING 83-5/8 lbs 10 gal
SPAGHETTI NOODLES,DRY 12 lbs 3 gal 1 qts
SALT 2-1/2 oz 1/4 cup 1/3 tbsp

Method
1 Cook beef in steam-jacketed kettle or stock pot until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.
2 Add tomatoes, tomato paste, water, onions, sugar, salt, garlic powder, basil, thyme, oregano, pepper, and bay leaves to beef. Mix
well.
3 Bring to a boil; reduce heat; cover; cook at low heat about 1 hour, stirring frequently. CCP: Internal temperature must reach 155
F. or higher for 15 seconds.
4 Remove bay leaves before serving. CCP: Hold for service at 140 F. or higher.
5 Add salt to boiling water. Slowly add spaghetti while stirring constantly until water boils again. Cook 10 to 12 minutes or until
tender, stirring occasionally. Drain thoroughly.

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