SPAGHETTI WITH MEAT SAUCE (GROUND BEEF)

Ingredients

BEEF,GROUND,BULK,RAW,90%
Ingredient Weight Measure Issue
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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
441 cal 63 g 26 g 10 g 57 mg 1388 mg 90 mg

Portion

1 Cup

Yield

100


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