Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Spaghetti With Meat Sauce (Ground Beef)
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 MEAT, FISH, AND POULTRY No.L 038 01
SPAGHETTI WITH MEAT SAUCE (GROUND BEEF)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
441 cal
63 g
26 g
10 g
57 mg
1388 mg
90 mg
Ingredient
Weight
Measure
Issue
BEEF,GROUND,BULK,RAW,90% 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
7 oz
1 cup
SUGAR,GRANULATED
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
7/8 oz
1/4 cup 1-2/3 tbsp
OREGANO,CRUSHED
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
BAY LEAF,WHOLE,DRIED
1/4 oz
8 each
83-5/8 lbs
10 gal
WATER,BOILING
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.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/meat_fish_and_poultry/spaghetti_with_meat_sauce_ground_beef.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 441 cal |
| Carbohydrates: | 63 g |
| Protein: | 26 g |
| Fat: | 10 g |
| Cholesterol: | 57 mg |
| Sodium: | 1388 mg |
| Calcium: | 90 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF,GROUND,BULK,RAW,90% 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. |
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