SPAGHETTI WITH MEAT SAUCE (GROUND TURKEY)

Ingredients

TURKEY,GROUND,90%
Ingredient Weight Measure Issue
LEAN,RAW 18 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 turkey in steam-jacketed kettle or stock pot until turkey loses its pink color. Stir. 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 turkey. Mix
well.
3 Bring to a boil; reduce heat; cover; cook at low heat about 1 hour, stirring frequently. CCP: Internal temperature must reach 165
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
405 cal 63 g 25 g 7 g 51 mg 1422 mg 102 mg

Portion

1 Cup

Yield

100


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