Source: U.S. Department of Defence
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Spaghetti Meat Sauce (Precooked Ground Beef)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 827 00
SPAGHETTI & MEAT SAUCE (PRECOOKED GROUND BEEF)
Yield 100
Portion 1-1/2 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
542 cal
54 g
29 g
22 g
73 mg
1278 mg
120 mg
Ingredient
Weight
Measure
Issue
BEEF,GROUND,PRECOOKED
15 lbs
SAUCE,MARINARA,PREPARED
30 lbs
3 gal 2-3/8 qts
GARLIC POWDER
2-3/8 oz
1/2 cup
SEASONING,ITALIAN
1 oz
1/2 cup
SALT
5-1/8 oz
1/2 cup
WATER,BOILING
83-5/8 lbs
10 gal
SPAGHETTI NOODLES,DRY
12 lbs
3 gal 1 qts
OIL,SALAD
1 lbs
2 cup
Method
1 SAUCE: Combine marinara sauce and precooked ground beef in steam kettle or saucepot. Mix well. Bring to a boil on medium
heat. Reduce heat and simmer 5 minutes. Stir in seasonings. Reduce heat. CCP: Hold for service at 140 F. or higher.
2 SPAGHETTI: Add salt to boiling water.
3 Quickly scatter spaghetti noodles into boiling water in small batches. This prevents noodles from sticking together. Stir
periodically while adding noodles.
4 Cook spaghetti 8-12 minutes, or until white center no longer appears when a test noodle is cut in half. Stir frequently during
cooking time. Begin testing for doneness after 8 minutes. Cooking times vary, depending upon noodle size. Drain immediately.
Rinse excess starch from pasta with HOT tap water. Fluff spaghetti with gloved hands or tongs while rinsing.
5 Divide pasta evenly between steam table pans. Add 1/2 cup vegetable oil to each pan of pasta. Coat pasta with oil. CCP: Hold
for service at 140 F. or higher.
6 Serve 1 cup spaghetti with 1 cup meat sauce.
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| Yield: 100 | Portion: 1-1/2 Cups |
| Calories: | 542 cal |
| Carbohydrates: | 54 g |
| Protein: | 29 g |
| Fat: | 22 g |
| Cholesterol: | 73 mg |
| Sodium: | 1278 mg |
| Calcium: | 120 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF,GROUND,PRECOOKED | 15 lbs | ||
| SAUCE,MARINARA,PREPARED | 30 lbs | 3 gal 2-3/8 qts | |
| GARLIC POWDER | 2-3/8 oz | 1/2 cup | |
| SEASONING,ITALIAN | 1 oz | 1/2 cup | |
| SALT | 5-1/8 oz | 1/2 cup | |
| WATER,BOILING | 83-5/8 lbs | 10 gal | |
| SPAGHETTI NOODLES,DRY | 12 lbs | 3 gal 1 qts | |
| OIL,SALAD | 1 lbs | 2 cup |
| Method: | |
|
1 SAUCE: Combine marinara sauce and precooked ground beef in steam kettle or saucepot. Mix well. Bring to a boil on medium heat. Reduce heat and simmer 5 minutes. Stir in seasonings. Reduce heat. CCP: Hold for service at 140 F. or higher. 2 SPAGHETTI: Add salt to boiling water. 3 Quickly scatter spaghetti noodles into boiling water in small batches. This prevents noodles from sticking together. Stir periodically while adding noodles. 4 Cook spaghetti 8-12 minutes, or until white center no longer appears when a test noodle is cut in half. Stir frequently during cooking time. Begin testing for doneness after 8 minutes. Cooking times vary, depending upon noodle size. Drain immediately. Rinse excess starch from pasta with HOT tap water. Fluff spaghetti with gloved hands or tongs while rinsing. 5 Divide pasta evenly between steam table pans. Add 1/2 cup vegetable oil to each pan of pasta. Coat pasta with oil. CCP: Hold for service at 140 F. or higher. 6 Serve 1 cup spaghetti with 1 cup meat sauce. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence