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

SPAGHETTI AND MEAT SAUCE USDA

Spaghetti and Meat Sauce USDA image

Looking for a classic Italian dish? This recipe for spaghetti and meat sauce is the perfect one! Ground beef is seasoned with parsley, basil, oregano, marjoram, and thyme and mixed in with a tomato sauce and cooked spaghetti.

Provided by Victoria Luma

Number Of Ingredients 15

Ingredients

8.5 pounds Raw ground beef ((8 pounds, 8 ounces))
8 ounces Fresh onions, chopped ((or 1½ ounces dehydrated onions))
1.5 tablespoons Granulated garlic ((1 tablespoon, 1½ teaspoons))
1½ teaspoons Ground black or white pepper
5 pounds Canned tomato puree
2 quarts Water
1 tablespoon Salt
¼ cup Dried parsley
2 tablespoons Dried basil
2 tablespoons Dried oregano
1 tablespoon Dried marjoram
1½ teaspoons Dried thyme
6 gallons Water
2 tablespoons Salt, kosher
4.75 pounds Enriched spaghetti, broken into thirds ((4 pounds, 12 ounces))

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.

Nutrition Facts : ServingSize 1 cup, Calories 322 kcal, Carbohydrate 34.24 g, Protein 21.23 g, Fat 10.71 g, SaturatedFat 4.38 g, Cholesterol 51 mg, Sodium 310 mg, Fiber 2.9 g

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

Spaghetti and Meat Sauce (Ground Beef and Ground Pork) USDA Recipe for Schools image

Spaghetti and Meat Sauce contains lean ground pork and beef blend, tomato purée, carrots, and whole-wheat spaghetti.NSLP/SBP CREDITING INFORMATION1 cup (8 fl oz spoodle) provides 2 oz equivalent meat, ¹⁄4 cup red/orange vegetable, and 1 oz equivalent grains.

Provided by Hamza Zafar

Categories Main Course

Number Of Ingredients 72

Ingredients

5 lb 8 oz Raw ground beef ((no more than 15% fat))
3 lb Raw ground pork ((no more than 16% fat))
5 oz *Fresh onions, chopped
5 oz *Fresh green bell peppers, diced
- - Garlic powder
- - Ground black pepper
5 lb Canned no-salt-added tomato purée
- - Salt
- - Canned low-sodium beef broth
- - Water
- - Dried parsley
- - Dried basil
- - Dried oregano
- - Dried marjoram
- - Dried thyme
1 lb 4 oz *Fresh carrots, shredded
- - Water
3 lb 2 oz Whole-wheat spaghetti noodles, dry, broken into thirds
2 qt 3 cups Raw ground beef ((no more than 15% fat))
1 qt 2 cups Raw ground pork ((no more than 16% fat))
1 cup *Fresh onions, chopped
1 cup *Fresh green bell peppers, diced
1 Tbsp 1½ tsp Garlic powder
1½ tsp Ground black pepper
3 qt (about 1 No. 10 can) Canned no-salt-added tomato purée
1 Tbsp 1 tsp Salt
1 qt Canned low-sodium beef broth
2 cups Water
¼ cup Dried parsley
2 Tbsp Dried basil
2 Tbsp Dried oregano
1 Tbsp Dried marjoram
1½ tsp Dried thyme
1 qt 2 cups *Fresh carrots, shredded
6 gal Water
2 qt 2 cups Whole-wheat spaghetti noodles, dry, broken into thirds
11 lb Raw ground beef ((no more than 15% fat))
6 lb Raw ground pork ((no more than 16% fat))
10 oz *Fresh onions, chopped
10 oz *Fresh, green bell peppers, diced
- - Garlic powder
- - Ground black pepper
10 lb Canned no-salt-added tomato puree
- - Salt
- - Canned low-sodium beef broth
- - Water
- - Dried parsley
- - Dried basil
- - Dried oregano
- - Dried marjoram
- - Dried thyme
2 lb 8 oz *Fresh carrots, shredded
- - Water
6 lb 4 oz Whole-wheat spaghetti noodles, dry, broken into thirds
1 gal 1 qt 2 cup Raw ground beef ((no more than 15% fat))
3 qt Raw ground pork ((no more than 16% fat))
2 cups *Fresh onions, chopped
2 cups *Fresh green bell pepper, diced
3 Tbsp Garlic powder
1 Tbsp Ground black pepper
1 gal 2 qt (about 2 No. 10 cans) Canned no-salt-added tomato puree
2 Tbsp 2 tsp Salt
2 qt Canned low-sodium beef broth
1 qt Water
½ cup Dried parsley
¼ cup Dried basil
¼ cup Dried oregano
2 Tbsp Dried marjoram
1 Tbsp Dried thyme
3 qt *Fresh carrots, shredded
12 gal Water
1 gal 1 qt Whole-wheat spaghetti noodles, dry, broken into thirds

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).

Nutrition Facts : ServingSize 1 cup (8 fl oz spoodle), Calories 272 kcal, Fat 10 g, Cholesterol 55 mg, Sodium 293 mg, Carbohydrate 26 g, Fiber 5 g, Sugar 3 g, Protein 20 g, SaturatedFat 3 g

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

Spaghetti and Meat Sauce (Ground Beef and Ground Pork) USDA image

This spaghetti recipe uses a seasoned meat sauce made from ground beef and pork. This mixture is added to a tomato sauce and poured over cooked spaghetti.

Provided by Victoria Luma

Number Of Ingredients 18

Ingredients

5.8 pounds Raw ground beef ((5 pounds, 8 ounces), no more than 15% fat)
3 pounds Raw ground pork (no more than 16% fat)
5 ounces Fresh onions, chopped
5 ounces Fresh green bell peppers, diced
1.5 tablespoons Granulated garlic ((1 tablespoon, 1½ teaspoons))
1½ teaspoons Ground black or white pepper
5 pounds Canned tomato puree
1.33 tablespoons Salt ((1 tablespoon, 1 teaspoon))
1 quart Canned low-sodium beef broth
2 cups Water
¼ cup Dried parsley
2 tablespoons Dried basil
2 tablespoons Dried oregano
1 tablespoon Dried marjoram
1½ teaspoons Dried thyme
1.25 pounds Fresh carrots, shredded ((1 pound, 4 ounces))
6 gallons Water
3.125 pounds Whole-wheat spaghetti noodles, dry, broken into thirds ((3 pounds, 2 ounces))

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).

Nutrition Facts : ServingSize 1 cup, Calories 272 kcal, Carbohydrate 26 g, Protein 20 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 55 mg, Sodium 293 mg, Fiber 5 g, Sugar 3 g

SPAGHETTI SAUCE WITH GROUND BEEF

Spaghetti Sauce with Ground Beef image

This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)

Provided by Hank's Mom

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 1h25m

Yield 8

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 onion, chopped
4 cloves garlic, minced
1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon black pepper

Steps:

Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g

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