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Spaghetti With Meat Sauce (Ground Turkey)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 038 00
SPAGHETTI WITH MEAT SAUCE (GROUND TURKEY)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
405 cal
63 g
25 g
7g
51 mg
1422 mg
102 mg
Ingredient
Weight
Measure
Issue
TURKEY,GROUND,90% 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
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 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.



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Spaghetti With Meat Sauce (Ground Turkey)

Yield: 100 Portion: 1 Cup
Calories: 405 cal
Carbohydrates: 63 g
Protein: 25 g
Fat: 7g
Cholesterol: 51 mg
Sodium: 1422 mg
Calcium: 102 mg

Ingredient Weight Measure Issue
TURKEY,GROUND,90% 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.

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_turkey.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence