Spaghetti And Meat Sauce Ground Beef And Ground Pork Usda Recipe For Schools

SPAGHETTI AND MEAT SAUCE USDA

Steps:

• Brown ground beef. Drain. Continue immediately. Add onions. Cook for 5 minutes.
• Add granulated garlic, pepper, tomato puree, water, salt, parsley, basil, oregano, marjoram, and thyme. Simmer about 1 hour.
• Heat water to rolling boil. Add salt.
• Slowly add spaghetti. Stir constantly, until water boils again. Cook 10-12 minutes or until tender; stir occasionally. DO NOT OVER COOK. Drain well. Run cold water over spaghetti to cool slightly.
• Stir into meat sauce.
• Divide mixture equally into medium half-steam table pans (10" x 12" x 4") which have been lightly coated with pan release spray. For 50 servings, use 3 pans.
• Portion with 8 oz ladle (1 cup) per serving.

SPAGHETTI AND MEAT SAUCE (GROUND BEEF AND GROUND PORK) USDA

Steps:

• Brown ground beef and ground pork uncovered over medium-high heat in a large stock pot. Stir often.
• Drain meat. Return to stock pot.
• Add onions and bell peppers. Stir well. Simmer uncovered over low heat for 5 minutes.
• Add garlic powder, black pepper, tomato puree, salt, beef broth, water, parsley, basil, oregano, marjoram, thyme, and carrots. Stir well. Cover and simmer for 1 hour. Stir occasionally.
• Set aside beef/pork mixture for step 10.
• Heat water to a rolling boil.
• Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well.
• Combine pasta and beef/pork mixture in stock pot. Stir well.
• Transfer to a steam table pan (12" x 20" x 4") lightly coated with pan release spray.For 50 servings, use 2 pans.
• Portion with 8 fl oz spoodle (1 cup).

SPAGHETTI AND MEAT SAUCE (GROUND BEEF AND GROUND PORK) USDA RECIPE FOR SCHOOLS

Steps:

• Brown ground beef and ground pork uncovered over medium high heat in a large stock pot. Stir often.
• Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
• Drain meat. Return to stock pot.
• Add onions and bell peppers. Stir well. Simmer uncovered over low heat for 5 minutes.
• Add garlic powder, pepper, tomato purée, salt, broth, water, parsley, basil, oregano, marjoram, thyme, and carrots. Stir. Cover, simmer for 1 hour. Stir occasionally.
• Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
• Set aside beef/pork mixture for step 10.
• Heat water to a rolling boil.
• Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well.
• Combine pasta and beef/pork mixture in stock pot. Stir.
• Transfer to a steam table pan (12" x 20" x 4") lightly coated with pan-release spray. For 50 servings, use 2 pans.For 100 servings, use 4 pans.
• Critical Control Point: Hold for hot service at 135 °F or higher.
• Portion with 8 fl oz spoodle (1 cup).

CAMP DAVID SPAGHETTI WITH ITALIAN SAUSAGE

Steps:

• Slice the sausages lengthwise, leaving them attached along one side. Spread them out flat in a large skillet. Cook over medium heat for 15 minutes, turning once, until the sausages are browned and cooked through. Remove from skillet and set aside.
• Place the ground beef, olive oil, onion, and garlic in the skillet, and cook and stir over medium heat for about 10 minutes, until the onion is translucent and the beef is browned and crumbly. Drain all but 2 tablespoons of fat. Stir in the tomatoes, tomato sauce, salt, pepper, basil, oregano, and bay leaf. Simmer uncovered over low heat for 1 hour, stirring occasionally, until the flavors have blended. Remove the bay leaf.
• Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, drop in the pasta, and cook for 8 to 10 minutes, stirring occasionally, until tender. Drain the pasta, and mix it into the sauce.
• Place servings of hot pasta with sauce on oven-safe plates, place a cooked, opened sausage over each serving, and sprinkle with Parmesan cheese. Place plates in the preheated oven for 5 to 10 minutes, until the cheese has melted and begun to brown.