SPAGHETTI WITH MEAT SAUCE, RTU (GROUND BEEF)

Ingredients

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

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
469 cal 55 g 26 g 15 g 57 mg 1092 mg 62 mg

Portion

1 Cup

Yield

100


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