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Spaghetti With Meat Sauce, Rtu (Ground Beef) : No.L 038 03 Meat, Fish, and Poultry

This document provides a recipe for spaghetti with meat sauce made from ground beef that yields 100 portions with each portion containing 469 calories, 55g of carbohydrates, 26g of protein, and 15g of fat. The main ingredients are 16 pounds of ground beef, 46 1/3 pounds of canned spaghetti sauce, 2 1/3 ounces of salt, 83 5/8 pounds of boiling water, and 12 pounds of dry spaghetti noodles. The method describes cooking the ground beef until no longer pink, adding the sauce and simmering, and separately boiling spaghetti noodles before draining and serving.

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35 views1 page

Spaghetti With Meat Sauce, Rtu (Ground Beef) : No.L 038 03 Meat, Fish, and Poultry

This document provides a recipe for spaghetti with meat sauce made from ground beef that yields 100 portions with each portion containing 469 calories, 55g of carbohydrates, 26g of protein, and 15g of fat. The main ingredients are 16 pounds of ground beef, 46 1/3 pounds of canned spaghetti sauce, 2 1/3 ounces of salt, 83 5/8 pounds of boiling water, and 12 pounds of dry spaghetti noodles. The method describes cooking the ground beef until no longer pink, adding the sauce and simmering, and separately boiling spaghetti noodles before draining and serving.

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 03
SPAGHETTI WITH MEAT SAUCE, RTU (GROUND BEEF)

Yield 100 Portion 1 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

469 cal 55 g 26 g 15 g 57 mg 1092 mg 62 mg

Ingredient Weight Measure Issue


BEEF,GROUND,BULK,RAW,90% LEAN 16 lbs
SAUCE,SPAGHETTI,CANNED,RTU 46-1/3 lbs 5 gal 1 qts
SALT 2-1/3 oz 1/4 cup
WATER,BOILING 83-5/8 lbs 10 gal
SPAGHETTI NOODLES,DRY 12 lbs 3 gal 1 qts

Method
1 Cook beef in steam-jacketed kettle or stock pot until beef loses its pink color, stirring to break apart.
2 Add spaghetti sauce to meat; stir well to distribute meat.
3 Cook at medium heat until sauce comes to a boil; reduce heat, simmer 5 minutes to blend flavors, stirring as necessary. CCP:
Internal temperature must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
4 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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